Expanded snacks based on squid, corn and potato flours mixtures: Effect of the extrusion variables on the physicochemical properties

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作者：
Botanas expandidas a base de mezclas de harinas de calamar, maíz y papa: efecto de las variables del proceso sobre propiedades fisicoquímicas
机构：
[1] Valenzuela-Lagarda, J.L.
[2] Gutiérrez-Dorado, R.
[3] Pacheco-Aguilar, R.
[4] Lugo-Sánchez, M.E.
[5] Valdez-Torres, J.B.
[6] Reyes-Moreno, C.
[7] Mazorra-Manzano, M.A.
[8] Muy-Rangel, M.D.
来源：
Muy-Rangel, M.D. (mdmuy@ciad.mx) | 1600年 / Taylor and Francis Ltd.卷 / 15期
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