Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Agustin López-Diaz"'
Autor:
Xóchitl Ariadna Ruiz-Armenta, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Carlos Iván Delgado-Nieblas, Agustin López-Diaz, Irma Leticia Camacho-Hernández, Roberto Gutiérrez-Dorado, Fernando Martínez-Bustos
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 172-180 (2018)
Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8–140.
Externí odkaz:
https://doaj.org/article/2780e963a10a493491c265d1eb25e103
Autor:
Xóchitl Ariadna Ruiz-Armenta, Ernesto Aguilar-Palazuelos, C.I. Delgado-Nieblas, José de Jesús Zazueta-Morales, Irma Leticia Camacho-Hernández, Roberto Gutiérrez-Dorado, Fernando Martínez-Bustos, Agustin López-Diaz
Publikováno v:
CyTA, 16(1): 172-180
CyTA-Journal of Food, Vol 16, Iss 1, Pp 172-180 (2018)
CyTA-Journal of Food, Vol 16, Iss 1, Pp 172-180 (2018)
Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8–140.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::481fa750a277396ab0f16f2e0db31187
https://repository.publisso.de/resource/frl:6409891
https://repository.publisso.de/resource/frl:6409891
