Hernández-Nava, R., Bello-Pérez, L., Martín-Martínez, E.S., Hernández-Sánchez, H. and Mora-Escobedo, R. 2020. EFFECT OF EXTRUSION COOKING ON THE FUNCTIONAL PROPERTIES AND STARCH COMPONENTS OF LENTIL/BANANA BLENDS: RESPONSE SURFACE ANALYSIS. Revista Mexicana de Ingeniería Química. 10, 3 (May 2020), 409-419.