Innovative corn extrudates incorporating barley-oat flour blends: Nutritional, functional, and sensory evaluation
Ready-to-eat snacks are widely consumed; however, they are often energy-dense while lacking adequate protein and micronutrients. Most RTE snacks are predominantly composed of carbohydrates and have a high glycemic index, which has been associated with various health concerns, including cardiovascula...
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| Hauptverfasser: | , , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2025-06-01
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| Schriftenreihe: | Applied Food Research |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2772502225001222 |
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