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1.
Specific anthocyanin contents of whole blue maize second-generation snacks : an evaluation using response surface methodology and lime cooking extrusion by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: USA : Hindawi, 2016
In: Journal of Chemistry v. 2016, art. 5491693
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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2.
Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Basel (Switzerland) : MDPI, 2014
In: Molecules v. 19, no. 12, p. 21066-21084
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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