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Use of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties

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Bibliographic Details
Main Author:	Ramona Julieta Espinoza-Moreno
Format:	Artículo científico
Language:	en
Published:	Universidad de Guanajuato 2022
Subjects:	Multidisciplinarias (Ciencias Sociales) Sesame extrusion antioxidant optimization functional foods
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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