Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology

Anayansi Escalante-Aburto, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan Dios De Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce García, Roberto Gutiérrez-Dorado

Research output: Contribution to journalArticle

7 Scopus citations
Original languageAmerican English
Pages (from-to)21066-21084
Number of pages19
JournalMolecules
DOIs
StatePublished - 1 Dec 2014

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    Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., De Figueroa-Cárdenas, J. D., Barrón-Hoyos, J. M., Morales-Rosas, I., García, N. P., & Gutiérrez-Dorado, R. (2014). Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology. Molecules, 21066-21084. https://doi.org/10.3390/molecules191221066