Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion
David Neder‐Suárez, Armando Quintero‐Ramos, Carmen O. Meléndez‐Pizarro, José de Jesús Zazueta‐Morales, F. Paraguay‐Delgado, Martha Graciela Ruíz‐Gutiérrez
Topics & Concepts
ExtrusionStarchChemistryFood scienceAbsorption of waterWater contentMaterials scienceComposite materialGeotechnical engineeringEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology