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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Articles

Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology

Caracterización Fisicoquímica y Sensorial de un Producto Extrudido de Maíz Azul y Bagazo de Naranja utilizando la Metodología de Superficie de Respuesta

Ricardo O. Navarro-CortezInstituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Mexico
,
Ernesto Aguilar-PalazuelosFacultad de Ciencias Químico-Biológicas, Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Mexico
,
Javier Castro-RosasÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carboneras, Mexico
,
Reyna N. Falfán CortésÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carboneras, Mexico
,
Arturo Cadena RamírezCarretera Pachuca-Ciudad Sahagún, Universidad Politécnica de Pachuca, Zempoala, Mexico
,
Efrén Delgado-LiconDepartment of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM, USA
&
Carlos A. Gómez-AldapaÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carboneras, MexicoCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-4723-3093
ORCID Icon show all
Pages 498-505 | Received 31 Aug 2017, Accepted 07 Dec 2017, Published online: 22 Feb 2018

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