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Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

Crossref DOI link: https://doi.org/10.1007/s13197-014-1485-5

Published Online: 2014-08-06

Published Print: 2015-07

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

Authors

Guzmán-Ortiz, Fabiola Araceli

Hernández-Sánchez, Humberto

Yee-Madeira, Hernani

San Martín-Martínez, Eduardo

Robles-Ramírez, María del Carmen

Rojas-López, Marlon

Berríos, Jose De J.

Mora-Escobedo, Rosalva
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