Učitavanje...
Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks
PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14–18%), screw speed (400–550 rpm) and barrel temperature...
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| Izdano u: | J Food Sci Technol |
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| Glavni autori: | , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2017
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430203/ https://ncbi.nlm.nih.gov/pubmed/28559630 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2606-8 |
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