Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)
作者： Lizbeth González Victoriano , Norma Guemes Vera , Luis A Chel Guerrero , Aurea Bernardino Nicanor , Sergio Soto Simental
DOI: 10.1080/19476337.2018.1554703
关键词: Oxalis tuberosa 、 Potato starch 、 Antioxidant 、 Food science 、 Physical chemical 、 Chemistry
摘要: Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits red potato flour were evaluated. The inclusion altered values water absor...
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