Characterization and Optimization of Extrusion Cooking for the Manufacture of Third-Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour-Reference-Cited by-同舟云学术

Characterization and Optimization of Extrusion Cooking for the Manufacture of Third-Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour

Published:2012-01 Issue:1 Volume:89 Page:65-72
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Delgado-Nieblas Carlos¹,Aguilar-Palazuelos Ernesto²³,Gallegos-Infante Alberto¹,Rocha-Guzmán Nuria¹,Zazueta-Morales José²,Caro-Corrales José²

Affiliation:

1. Doctorado en Ciencias en Ingeniería Bioquímica, Instituto Tecnológico de Durango, Boulevard Felipe Pescador #1830 Oriente, Durango, Durango., C.P. 34080, México. Phone: (52) 618-8186936. Fax: (52) 618-8186937.

2. Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sin., C.P. 80000, México. Phone: (52) 667-7136615. Fax: (52) 667-7136615.

3. Corresponding author. E-mail: eaguilar10@gmail.com

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference39 articles.

1. Preparation of High-Quality Protein-Based Extruded Pellets Expanded by Microwave Oven

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