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Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties

Crossref DOI link: https://doi.org/10.1007/s11130-025-01363-2

Published Online: 2025-05-16

Published Print: 2025-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

González-Victoriano, Lizbeth https://orcid.org/0000-0002-5102-3427
Santamaría-Gómez, Juan Manuel

Hernández-Varela, Josué David https://orcid.org/0000-0002-2068-2681
Soto Simental, Sergio https://orcid.org/0000-0002-6923-0926
Arredondo Tamayo, Benjamin https://orcid.org/0000-0002-1338-0570
Chanona-Pérez, José Jorge https://orcid.org/0000-0002-5744-8522
Güemes Vera, Norma https://orcid.org/0000-0003-4754-4331
Funding

Funding for this research was provided by:

Universidad Autónoma del Estado de Hidalgo

Secretaría de Ciencia, Humanidades, Tecnología e Innovación

Instituto Politécnico Nacional
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Text and Data Mining valid from 2025-05-16

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Article History

Accepted: 21 April 2025

First Online: 16 May 2025

Declarations

:

: Not applicable.

: Participants were fully informed of the research and gave their consent before participating.

: All authors gave their consent for publication.

: The authors declare no competing interests.

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