Food and Nutrition Sciences
Vol.3 No.12(2012), Paper ID 25562, 10
pages
DOI:10.4236/fns.2012.312225
The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking
Damian Reyes-Jáquez, Favio Casillas, Nancy Flores, Isaac Andrade-González, Aquiles Solís-Soto, Hiram Medrano-Roldán, Francisco Carrete, Efren Delgado
Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
Extension Food Technology, New Mexico State University, Las Cruces, USA
Extension Food Technology, New Mexico State University, Las Cruces, USA
Technological Institute of Tlajomulco, lajomulco de Zú?iga, México
Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
Faculty of Veterinary, Juarez State University of Durango, Durango, México.
Graduate School of Biochemical Engineering, Technological Institute of Durango, Durango, México
Copyright © 2012 Damian Reyes-Jáquez, Favio Casillas, Nancy Flores, Isaac Andrade-González, Aquiles Solís-Soto, Hiram Medrano-Roldán, Francisco Carrete, Efren Delgado et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
D. Reyes-Jáquez, F. Casillas, N. Flores, I. Andrade-González, A. Solís-Soto, H. Medrano-Roldán, F. Carrete and E. Delgado, "The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking,"
Food and Nutrition Sciences, Vol. 3 No. 12, 2012, pp. 1716-1725. doi:
10.4236/fns.2012.312225.