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Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates
The effect of legume incorporation (5%, 10% and 15%) on functional and nutritional properties of sorghum and wheat extrudates was investigated. Sorghum extrudates incorporated with legumes showed lower water absorption index water solubility index and pasting properties viz., peak viscosity, minimum...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550840/ https://ncbi.nlm.nih.gov/pubmed/24082268 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0209-8 |
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