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Escalante-Aburto A, Ramírez-Wong B, Torres-Chávez PI, López-Cervantes J, Figueroa-Cárdenas JDD, Barrón-Hoyos JM, Morales-Rosas I, Ponce-García N, Gutiérrez-Dorado R. Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology. Molecules. 2014; 19(12):21066-21084. https://doi.org/10.3390/molecules191221066

Escalante-Aburto, Anayansi, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan De Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-García, and Roberto Gutiérrez-Dorado. 2014. "Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology" Molecules 19, no. 12: 21066-21084. https://doi.org/10.3390/molecules191221066

Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., Figueroa-Cárdenas, J. D. D., Barrón-Hoyos, J. M., Morales-Rosas, I., Ponce-García, N., & Gutiérrez-Dorado, R. (2014). Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology. Molecules, 19(12), 21066-21084. https://doi.org/10.3390/molecules191221066