Optimization of lipophilic compounds in tortillas from native pigmented maize elaborated by the lime cooking extrusion process

The lime-cooking extrusion process depicts emerging technologies to making maize tortillas with the advantages of reducing energy, little water use, and not environmental deletions effluents. Multi-response optimization by response surface methodology (RSM) was a tool to optimize native pigmented ma...

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Bibliographic Details
Main Authors: Mora Rochin, Saraid, Menchaca-Armenta, Mariela, Milán-Noris, Ada Keila, Gutiérrez-Uribe, Janet Alejandra, Cueva-Rodríguez, Edith Oliva, Reyes-Moreno, Cuauhtémoc, Milán-Carrillo, Jorge
Format: Online
Published: Universidad de Sonora 2021
Online Access:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1392
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