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...

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Detalles Bibliográficos

Publicado en:	Biotecnia
Principais autores:	Saraid Mora-Rochín, Mariela Menchaca-Armenta, Ada K. Milán-Noris, Janet Alejandra Gutierrez-Uribe, Edith O. Cuevas-Rodriguez, Cuauhtémoc Reyes-Moreno, Jorge Milán-Carrillo
Formato:	Artigo
Idioma:	Inglês
Publicado:	Universidad de Sonora 2021
Assuntos:	Multidisciplinaria (Ciencias Naturales y Exactas)
Acceso en liña:	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
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