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Journal: Molecules, 2014
Volume: 19
Number: 21066
Article:
Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology
Authors:
by
Anayansi Escalante-Aburto, BenjamÃn RamÃrez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan De Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-GarcÃa and Roberto Gutiérrez-Dorado
Link:
https://www.mdpi.com/1420-3049/19/12/21066
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