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Journal: Foods, 2025
Volume: 14
Number: 1657
1657
Article: Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients
Authors: by Yaír Adonaí Sánchez-Nuño, Karla Nuño, Alma Hortensia Martínez-Preciado, Jorge Manuel Silva-Jara, Carlos A. Velázquez-Carriles, Carlos Alberto Gomez-Aldapa and Angélica Villarruel-López
Link: https://www.mdpi.com/2304-8158/14/10/1657

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