Optimización de compuestos lipofílicos en tortillas de maíz pigmentado nativo obtenidas a partir de harinas por el proceso de extrusión cocción alcalina
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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Asıl Yazarlar: | Mora Rochin, Saraid, Menchaca-Armenta, Mariela, Milán-Noris, Ada Keila, Gutiérrez-Uribe, Janet Alejandra, Cueva-Rodríguez, Edith Oliva, Reyes-Moreno, Cuauhtémoc, Milán-Carrillo, Jorge |
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Materyal Türü: | Online |
Dil: | eng |
Baskı/Yayın Bilgisi: |
Universidad de Sonora
2021
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Online Erişim: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1392 |
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