Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics
Abstract Nine samples were formulated using whole sorghum–mung bean (70:30) at variable extrusion conditions: barrel temperature (130–170°C) and feed moisture (14–18%), and their effect on properties of snacks was examined. The results revealed that the elevation in temperature and moisture increase...
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| Main Authors: | , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Wiley
2023-09-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.186 |
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