Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus)-Reference-Cited by-同舟云学术

Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus)

Published:2019-01-01 Issue:1 Volume:17 Page:1006-1013
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Ramos-Ramos Marina¹,Rodríguez-Castillejos Guadalupe²,Santiago-Adame Rubén³,Alemán-Castillo Sanjuana Elizabeth¹,Castillo-Ruiz Octelina¹,Perales-Torres Adriana Leticia¹

Affiliation:

1. Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México

2. Food Technology Laboratory at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México

3. Department of Chemical Engineering at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México

Publisher

Informa UK Limited

Subject

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

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1690584

Reference54 articles.

1. Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

2. American Association of Cereal Chemists (AACC). (1995). Approved methods of the American Association of Cereal Chemists. 9th ed. St Paul: AACC.

3. Caracterización de diversas especies de peces como fuente de PUFAs y omega 3 según su perfil de ácidos grasos

4. Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger

5. The Impact of Maternal Diet during Pregnancy and Lactation on the Fatty Acid Composition of Erythrocytes and Breast Milk of Chilean Women

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