Development of extruded snacks using taro ( Colocasia esculenta) and nixtamalized maize ( Zea mays) flour blends
| Autor: | Rodríguez-Miranda, J., Ruiz-López, I.I., Herman-Lara, E., Martínez-Sánchez, C.E., Delgado-Licon, E., Vivar-Vera, M.A. |
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| Zdroj: | In LWT - Food Science and Technology 2011 44(3):673-680 |
| Databáze: | ScienceDirect |
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