Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

A. Escalante-Aburto, B. Ramírez-Wong, P. I. Torres-Chávez, J. D. Figueroa-Cárdenas, J. López-Cervantes, J. M. Barrón-Hoyos, I. Morales-Rosas

Research output: Contribution to journalArticle

18 Scopus citations
Original languageAmerican English
Pages (from-to)29-37
Number of pages9
JournalCYTA - Journal of Food
DOIs
StatePublished - 11 Jul 2013

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