Hernández-Nava, R.G., L.A. Bello-Pérez, E. San Martín-Martínez, H. Hernández-Sánchez, and R. Mora-Escobedo. 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), 409-19. http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1670.