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    Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)

    Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa) by Lizbeth González Victoriano, Norma Guemes Vera, Luis A. Chel Guerrero, Aurea Bernardino Nicanor, Sergio Soto Simental, José J. Chanona Pérez, Aurora Quintero Lira

    Published 2019-01-01
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