Sensorial and biological evaluation of an extruded product made from corn supplemented with soybean and safflower pastes

H. E. Martinez-Flores, M. C. Cruz, S. A. Larios, G. E. Jimenez, J. D. C. Figueroa, C. A. Gomez-Aldapa
  • International Journal of Food Science & Technology, May 2005, Wiley
  • DOI: 10.1111/j.1365-2621.2005.00953.x

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http://dx.doi.org/10.1111/j.1365-2621.2005.00953.x

The following have contributed to this page: Dr. Carlos Alberto Gómez-Aldapa