Development and characterization of a dehydrated mixture based on pumpkin flour (Cucurbita maxima) incorporating modified starch of yam (D. alata cv. Diamante 22) with potential application for instantaneous soups-Reference-Cited by-同舟云学术

Development and characterization of a dehydrated mixture based on pumpkin flour (Cucurbita maxima) incorporating modified starch of yam (D. alata cv. Diamante 22) with potential application for instantaneous soups

Published:2020-03-01 Issue:3 Volume:19 Page:1011-1025
ISSN:1665-2738
Container-title:Revista Mexicana de Ingeniería Química
language:
Short-container-title:Rev.Mex.Ing.Quim.

Author:

Rordriguez-Lora M. C., ,Ciro-Velásquez H. J.,Salcedo-Mendoza J. G.,Serna-Fadul T.

Publisher

Universidad Autonoma Metropolitana

Subject

General Chemical Engineering

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