Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance.
Rebeca Salvador-ReyesUlliana Marques SampaioThaísa de Menezes Alves MoroAline Duarte Correa de BritoJorge BehrensPedro Henrique CampeloMaria Teresa Pedrosa Silva ClericiPublished in: Journal of the science of food and agriculture (2022)
APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno-functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.
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