Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis

Translated title of the contribution: Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis

R. G. Hernández-Nava, L. A. Bello-Pérez, E. San Martín-Martínez, H. Hernández-Sánchez, R. Mora-Escobedo

Research output: Contribution to journal › Article › peer-review

29 Scopus citations

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Engineering & Materials Science

Chemistry