Effect of extrusion cooking on the antioxidant activity of extruded half product snacks made of yellow corn and pumpkin flours

被引：4
|
作者：
Rocha-Guzman, Nuria Elizabeth [1 ]
Gallegos-Infante, Jose Alberto [1 ]
Delgado-Nieblas, Carlos Ivan [1 ]
De Jesus Zazueta-Morales, Jose [2 ]
Gonzalez-Laredo, Ruben Francisco [1 ]
Cervantes-Cardoza, Veronica [1 ]
Martinez-Bustos, Fernando [3 ]
Aguilar-Palazuelos, Ernesto [2 ]
机构：
[1] Instituto Tecnologico de Durango, Durango, Mexico
[2] Universidad Autonoma de Sinaloa, Sinaloa, Mexico
[3] CINVESTAV-QRO, Mexico
来源：
International Journal of Food Engineering | 2012年 / 8卷 / 04期
关键词：
This work was supported partially by Universidad Autónoma de Sinaloa. Author CIDN thanks Graduate Scholarships from CONACyT-Mexico and DGEST-México;
D O I：
10.1515/1556-3758.2284
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