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    Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients

    Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients by Yaír Adonaí Sánchez-Nuño, Karla Nuño, Alma Hortensia Martínez-Preciado, Jorge Manuel Silva-Jara, Carlos A. Velázquez-Carriles, Carlos Alberto Gomez-Aldapa, Angélica Villarruel-López

    Published 2025-05-01
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