Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates
Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P.I., Figueroa-Cárdenas, J.D., López-Cervantes, J., Barrón-Hoyos, J.M., Morales-Rosas, I.Volume:
11
Language:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2013.764929
Date:
May, 2013
File:
PDF, 226 KB
english, 2013