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    Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

    Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes by Marisol P. Castro-Mendoza, Heidi M. Palma-Rodriguez, Erick Heredia-Olea, Juan P. Hernández-Uribe, Edgar O. López-Villegas, Sergio O. Serna-Saldivar, Apolonio Vargas-Torres

    Published 2019-01-01
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