The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas

Milán Carrillo Jorge; Gutiérrez Dorado Roberto; Perales Sánchez Janitzio Xiomara Karina; Cuevas Rodríguez Edith Oliva; Ramírez Wong Benjamin; Reyes Moreno Cuauhtémocc

doi:10.1111/j.1365-2621.2005.00997.x

The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas

Milán Carrillo Jorge, Gutiérrez Dorado Roberto, Perales Sánchez Janitzio Xiomara Karina, Cuevas Rodríguez Edith Oliva, Ramírez Wong Benjamin, Reyes Moreno Cuauhtémocc

Departamento de Investigación y Posgrado en Alimentos

Research output: Contribution to journal › Article › peer-review

41 Scopus citations

Original language	American English
Pages (from-to)	727-736
Number of pages	10
Journal	International Journal of Food Science and Technology
DOIs	https://doi.org/10.1111/j.1365-2621.2005.00997.x
State	Published - 1 Aug 2006

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Jorge, Milán Carrillo ; Roberto, Gutiérrez Dorado ; Karina, Perales Sánchez Janitzio Xiomara ; Oliva, Cuevas Rodríguez Edith ; Benjamin, Ramírez Wong ; Cuauhtémocc, Reyes Moreno. / The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas. In: International Journal of Food Science and Technology. 2006 ; pp. 727-736.

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The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas. / Jorge, Milán Carrillo; Roberto, Gutiérrez Dorado; Karina, Perales Sánchez Janitzio Xiomara; Oliva, Cuevas Rodríguez Edith; Benjamin, Ramírez Wong; Cuauhtémocc, Reyes Moreno.

In: International Journal of Food Science and Technology, 01.08.2006, p. 727-736.

Research output: Contribution to journal › Article › peer-review

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AU - Jorge, Milán Carrillo

AU - Roberto, Gutiérrez Dorado

AU - Karina, Perales Sánchez Janitzio Xiomara

AU - Oliva, Cuevas Rodríguez Edith

AU - Benjamin, Ramírez Wong

AU - Cuauhtémocc, Reyes Moreno

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