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Process engineering and physicochemical characterization of purple corn extruded snacks enriched with black nightshade (Solanum nigrescens) powder

Hernández-Santos,Betsabé et al.
ARPHA OAI-PMH Endpoint · Papers
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anthocyaninsresponsesurfacemethodology
anthocyanins, black nightshade powder, extrusion cooking, functional snacks, physicochemical properties, purple corn, response surface methodology
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Record · ID 808194
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