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...
Salvato in:
| Autori principali: | , , , , , , |
|---|---|
| Natura: | Online |
| Lingua: | eng |
| Pubblicazione: |
Universidad de Sonora
2021
|
| Accesso online: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1392 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|
Lascia un commento!
