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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Articles

Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus)

Producción y caracterización de un aperitivo a base de harina de maíz y caballa atlántica (Scomber scombrus)

Marina Ramos-RamosDepartment of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
,
Guadalupe Rodríguez-CastillejosFood Technology Laboratory at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
,
Rubén Santiago-AdameDepartment of Chemical Engineering at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
,
Sanjuana Elizabeth Alemán-CastilloDepartment of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
,
Octelina Castillo-RuizDepartment of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
&
Adriana Leticia Perales-TorresDepartment of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, MéxicoCorrespondence[email protected]
Pages 1006-1013 | Received 19 Aug 2019, Accepted 03 Nov 2019, Published online: 12 Dec 2019

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