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Influence of extrusion conditions and microwave expansion on the mechanical, physical, and structural properties of third-generation snacks made with alternative flours using a twin-screw extruder.

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Title: Influence of extrusion conditions and microwave expansion on the mechanical, physical, and structural properties of third-generation snacks made with alternative flours using a twin-screw extruder.
Authors: Neder-Suárez, D.1, Lardizábal-Gutiérrez, D.2, Zazueta-Morales, J. de J.3,4, Vázquez-Rodríguez, J. A.5, Amaya-Guerra, C. A.6, Meléndez-Pizarro, C. O.1, Márquez-Rivera, M.1, Hernández-Ochoa, L. R.1, Quintero-Ramos, A.1, aquinter@uach.mx
Source: Revista Mexicana de Ingeniería Química; ene-abr2026, Vol. 25 Issue 1, p1-15, 15p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 194293532
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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              M: 01
              Text: ene-abr2026
              Type: published
              Y: 2026
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