Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach-Reference-Cited by-同舟云学术

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Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach

Published:2022-06-04 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sánchez‐Madrigal Miguel Ángel¹^ORCID,Quintero‐Ramos Armando¹^ORCID,Meléndez‐Pizarro Carmen O.¹,Soto‐Dagnino María Aurora¹,Tobías‐Espinoza Jazmín L.²,Neder‐Suárez David¹^ORCID,Paraguay‐Delgado Francisco³

Affiliation:

1. Facultad de Ciencias Químicas Universidad Autónoma de Chihuahua Chihuahua Mexico

2. Facultad de Enfermería y Nutriología Universidad Autónoma de Chihuahua Chihuahua Mexico

3. Departamento de Física de Materiales Centro de Investigación en Materiales Avanzados S. C. Chihuahua Mexico

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16774

Reference36 articles.

1. Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity

2. Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

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