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    Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

    Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization by David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos

    Published 2021
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