Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization

Author:

Tovar-Jiménez Xochitl,Caro-Corrales José,Gómez-Aldapa Carlos A.,Zazueta-Morales José,Limón-Valenzuela Víctor,Castro-Rosas Javier,Hernández-Ávila Juan,Aguilar-Palazuelos Ernesto

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference28 articles.

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2. Alvis A, Vélez CA, Villada HS, Rada-Mendoza M (2008) Análisis físico-químico y morfológico de almidones de ñame, yuca y papa y determinación de la viscosidad de las pastas. Inf Tecnol 19:9–28

3. AOAC (1999) Official methods of analysis, 15th edn. Association of Official Analytical Chemists Inc, Arlington

4. Atienzo-Lazos M, Delgado E, Ochoa-Martínez A, Aguilar-Palazuelos E, Martínez BF, Ramirez-Wong B, Gallegos-Infante A, Medrano-Roldan H, Solis-Soto A (2011) Effect of moisture and temperature on the functional properties of composite flour extrudates from beans (Phaseolus vulgaris) and nixtamalized corn (Zea mays). J Anim Prod Adv 1:9–20

5. Camacho-Hernandez IL, Zazueta-Morales JJ, Gallegos-Infante JA, Aguilar-Palazuelos E, Rocha-Guzmán NE, Navarro-Cortez RO, Jacobo-Valenzuela N, Gómez-Aldapa CA (2014) Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks. CyTA J Food 12:320–330

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