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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

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Pages 498-505 | Received 31 Aug 2017, Accepted 07 Dec 2017, Published online: 22 Feb 2018

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