Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

Author： Escalante-Aburto Anayansi   Ramírez-Wong Benjamín   Torres-Chávez Patricia Isabel   López-Cervantes Jaime   Figueroa-Cárdenas Juan de Dios   Barrón-Hoyos Jesús Manuel   Morales-Rosas Ignacio   Ponce-García Néstor   Gutiérrez-Dorado Roberto  

Publisher： MDPI

E-ISSN： 1420-3049|19|12|21066-21084

ISSN： 1420-3049

Source： Molecules, Vol.19, Iss.12, 2014-12, pp. : 21066-21084

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