Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks-Reference-Cited by-同舟云学术

Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

Published:2016-02-17 Issue:2 Volume:14 Page:349-358
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Navarro Cortez Ricardo Omar,Gómez-Aldapa Carlos Alberto,Aguilar-Palazuelos Ernesto,Delgado-Licon Efren,Castro Rosas Javier,Hernández-Ávila Juan,Solís-Soto Aquiles,Ochoa-Martínez Luz Araceli,Medrano-Roldán Hiram

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2015.1114026

Reference49 articles.

1. Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

2. Starch - Stärke

3. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

4. Effect of Extrusion Cooking on Functional Properties andin vitroStarch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products

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