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Extrusion Processing as a Strategy for Value-added Utilization of Sesame By-product Flour: Impact on Nutritional and Anti-nutritional Profile

Crossref DOI link: https://doi.org/10.1007/s11130-025-01432-6

Published Online: 2025-11-10

Published Print: 2025-12

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

Authors

Ruiz-Armenta, Xóchitl Ariadna https://orcid.org/0000-0002-0922-8082
Inzunza-Mexia, Andrea https://orcid.org/0009-0001-8936-741X
Sánchez-Magaña, Luis Martín https://orcid.org/0000-0003-1268-5986
Jacobo-Valenzuela, Noelia https://orcid.org/0000-0003-0989-0428
Delgado-Nieblas, Carlos Iván https://orcid.org/0000-0002-6202-090X
López-Diaz, Agustín https://orcid.org/0009-0002-4135-6321
Cárdenas-Torres, Feliznando Isidro https://orcid.org/0000-0002-4434-0459
Gómez-Favela, Mario Armando https://orcid.org/0000-0002-5408-4129
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Text and Data Mining valid from 2025-11-10

Version of Record valid from 2025-11-10
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Article History

Received: 8 August 2025

Accepted: 23 October 2025

First Online: 10 November 2025

Declarations

:

: The authors declare no competing interests.