Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends

LWT

Volumn 44, Issue 3, 2011, Pages 673-680

  Rodriguez Miranda J ^a   Ruiz Lopez I I ^b   Herman Lara, E ^a   Martinez Sanchez C E ^a   Delgado Licon, E ^c   Vivar Vera, M A ^a  

^a Av Dr Víctor Bravo Ahuja s n Col 5 de Mayo Tuxtepec   (Mexico)

^b BENEMÉRITA UNIVERSIDAD AUTÓNOMA DE PUEBLA   (Mexico)

^c Blvd Felipe Pescador 1830 Ote Col Nueva Vizcaya Durango   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS; EXTRUDERS; EXTRUSION; GRAIN (AGRICULTURAL PRODUCT); SENSORY ANALYSIS;

CENTRAL COMPOSITE DESIGNS; COLOCASIA; EXTRUDATES; EXTRUDED SNACKS; EXTRUSION TEMPERATURES; FAT ABSORPTION; FLOUR BLENDS; SINGLE SCREW EXTRUDER; WATER SOLUBILITIES; ZEA MAYS;

WATER ABSORPTION;

COLOCASIA ESCULENTA; ZEA MAYS;

EID: 78650513428     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.036     Document Type: Article

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