Open AccessMicrostructure of a Third Generation Snack Manufactured by Extrusion from Potato Starch and Orange Vesicle Flour
Author(s) -
Tovar Jx,
Aguilar Pe,
Aldapa Gc,
Jose Caro Cj
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000563
Subject(s) - extrusion , potato starch , orange (colour) , food science , starch , microstructure , extrusion cooking , snack food , microbiology and biotechnology , chemistry , materials science , biology , metallurgy