Sensorial and biological evaluation of an extruded product made from corn supplemented with soybean and safflower pastes

International Journal of Food Science and Technology

Volumn 40, Issue 5, 2005, Pages 517-524

  Martinez Flores, H E ^a   Cruz, M C ^b   Larios, S A ^b   Jimenez G E ^c   Figueroa, J D C ^b   Gomez Aldapa C A ^d  

^a UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^d UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Extrusion; Puffed cereals; Safflower paste; Soybean paste

Indexed keywords

DIETRY CONTRIBUTION; PUFFED CEREALS; SAFFLOWER PASTE; SOYBEAN PASTE;

ADDITIVES; EMULSIFICATION; EXTRUSION; MEATS; NUTRITION; OILS AND FATS; PROTEINS; VITAMINS;

DAIRY PRODUCTS;

CARTHAMUS TINCTORIUS; GLYCINE MAX; ZEA MAYS;

EID: 18444400227     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00953.x     Document Type: Article

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