Características fisicoquímicas y sensoriales de productos extruidos y expandidos por microondas elaborados de maíz azul, espinacas y frijol negro
The objective of this study was to evaluate the physicochemical and sensory characteristics of a third-generation (3G) snack made from blue corn, black beans, and spinach. 3G snack was elaborated by extrusion-cooking process and microwave expansion. A mixture of blue corn and spinach and different l...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/8 |