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Optimization of lipophilic compounds in tortillas from native pigmented maize obtained from flours by the lime cooking extrusion process
The lime-cooking extrusion process depicts a technological alternative; however, it implies suitable combinations of the main extrusion process factors to obtain good quality flour and tortillas. Multi-response optimization by response surface methodology (RSM) was used as a tool to optimize the nat...
Shranjeno v:
| izdano v: | Biotecnia |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Universidad de Sonora
2021
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| Teme: | |
| Online dostop: | https://www.redalyc.org/articulo.oa?id=672971063008 https://www.redalyc.org/journal/6729/672971063008/ https://www.redalyc.org/journal/6729/672971063008/html/ https://www.redalyc.org/journal/6729/672971063008/672971063008.epub https://www.redalyc.org/journal/6729/672971063008/movil |
| Oznake: |
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