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Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack
Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. S...
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| Publicado en: | Int J Food Sci |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Hindawi Publishing Corporation
2014
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4745539/ https://ncbi.nlm.nih.gov/pubmed/26904633 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/478018 |
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