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: | , , , , , , |
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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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