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...
שמור ב:
| Principais autores: | , , |
|---|---|
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Wiley
2023-09-01
|
| סדרה: | Legume Science |
| נושאים: | |
| גישה מקוונת: | https://doi.org/10.1002/leg3.186 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|