Open AccessPhysical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran
Author(s) -
C.I. Delgado-Nieblas,
J.A. Ahumada-Aguilar,
S. Agramón-Velázquez,
José de Jesús ZazuetaMorales,
Noelia Jacobo-Valenzuela,
Xóchitl Ariadna RuizArmenta,
Armando CarrilloLópez,
Armando QuinteroRamos,
Claudia Barraza-Elenes
Publication year - 2021
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim2441
Subject(s) - phytochemical , nutraceutical , chemistry , food science , dpph , pomace , fiber , bran , antioxidant , extrusion , solubility , raw material , organic chemistry , biochemistry , materials science , metallurgy