Open AccessUse of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties
Author(s) -
Xóchitl Ariadna Ruiz-Armenta,
Jefte Esaú Ruiz Armenta,
Ramona Julieta Espinoza Moreno,
Roberto GutiérrezDorado,
Ernesto AguilarPalazuelos,
José de Jesús ZazuetaMorales,
Mario Armando Gómez-Favela
Publication year - 2022
Publication title -
acta universitaria
Language(s) - English
Resource type - Journals
eISSN - 2007-9621
pISSN - 0188-6266
DOI - 10.15174/au.2022.3494
Subject(s) - extrusion , absorption of water , food science , central composite design , solubility , response surface methodology , antioxidant , plastics extrusion , chemistry , mathematics , materials science , chromatography , biochemistry , composite material , organic chemistry
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