Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

by Carlos Delgado-Nieblas, Karen Ruiz-Beltrán, Jessica Sánchez-Lizárraga, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Armando Carrillo-López, Irma Leticia Camacho-Hernández, Armando Quintero-Ramos
Published 2019-01-01