Use of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties
Fuente:
Redalyc
Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad de Guanajuato
2022
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|