Characterization and optimization of extrusion cooking for the manufacture of third-generation snacks with winter squash (Cucurbita moschata D.) flour

Cereal Chemistry

Volumn 89, Issue 1, 2012, Pages 65-72

  Delgado Nieblas, Carlos ^a   Aguilar Palazuelos, Ernesto ^b   Gallegos Infante, Alberto ^a   Rocha Guzmán, Nuria ^a   Zazueta Morales, José ^b   Caro Corrales, José ^b  

^a Inst Tecnológico de Durango   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

CAROTENOIDS; COLOR; COLORIMETRY; FREQUENCY MODULATION;

BARREL TEMPERATURE; CUCURBITA MOSCHATA; EXPANSION INDEX; OPTIMISATIONS; PENETRATION FORCES; PHYSICOCHEMICAL PROPERTY; SNACK FOOD; SPECIFIC MECHANICAL ENERGY; THIRD GENERATION; WINTER SQUASH;

EXTRUSION;

CUCURBITA MAXIMA; CUCURBITA MOSCHATA;

EID: 84858251066     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-02-11-0016     Document Type: Article

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