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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引用