2021peer-reviewed41 citations
Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion
David Neder‐Suárez, Armando Quintero‐Ramos, Carmen O. Meléndez‐Pizarro, José de Jesús Zazueta‐Morales, F. Paraguay‐Delgado, Martha Graciela Ruíz‐Gutiérrez
LWT
Concepts
ExtrusionStarchChemistryFood scienceAbsorption of waterWater content