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Rheological and nutritional quality of selected dehulled legumes blended rice extrudates
Rheological and nutritional quality of ready-to-eat rice (Oryza sativa) -legume viz. black gram (Vigna mungo), green gram (Vigna radiata), lentil (Lens culinaris) and peas (Pisum sativum) based extrudates were studied using low cost collet extruder. Extrudates were prepared keeping constant feed rat...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550846/ https://ncbi.nlm.nih.gov/pubmed/24082277 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0206-y |
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