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Effect of extrusion cooking on the antioxidant activity of ..:
Rocha-Guzman, Nuria Elizabeth
;
Gallegos-Infante, Jose Alberto
;
Delgado-Nieblas, Carlos Ivan
...
International Journal of Food Engineering. 8 (2012) 4 - p. , 2012
Link:
https://doi.org/10.1515/1556-3758.2284
RT Journal T1
Effect of extrusion cooking on the antioxidant activity of extruded half product snacks made of yellow corn and pumpkin flours
UL https://suche.suub.uni-bremen.de/peid=cr-10.1515_1556-3758.2284&Exemplar=1&LAN=DE A1 Rocha-Guzman, Nuria Elizabeth A1 Gallegos-Infante, Jose Alberto A1 Delgado-Nieblas, Carlos Ivan A1 Zazueta-Morales, Jose de Jesus A1 Gonzalez-Laredo, Ruben Francisco A1 Cervantes-Cardoza, Veronica A1 Martinez-Bustos, Fernando A1 Aguilar-Palazuelos, Ernesto PB Walter de Gruyter GmbH YR 2012 SN 1556-3758 JF International Journal of Food Engineering VO 8 IS 4 LK http://dx.doi.org/https://doi.org/10.1515/1556-3758.2284 DO https://doi.org/10.1515/1556-3758.2284 SF ELIB - SuUB Bremen
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