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Articles

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Efecto de la extrusión sobre el contenido de carotenoides, propiedades físicas y sensoriales de alimentos botana adicionados con bagazo del fruto de naranjita: optimización del proceso

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Pages 172-180 | Received 10 Apr 2017, Accepted 11 Aug 2017, Published online: 04 Sep 2017

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