ArticleFoods (Basel, Switzerland)2025

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

Yaír Adonaí Sánchez-Nuño et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.