Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica
In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C a...
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Main Authors: | Denhy Jaquelinee Pérez-Viveros, Luis Díaz-Batalla, Ricardo Omar Navarro-Cortez, Heidi María Palma-Rodríguez, Juan Pablo Hernández-Uribe |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-12-01
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Series: | Applied Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001781 |
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