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Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures
This study analyzed the characteristics (physicochemical properties as well as antioxidant activity) of corn grit extrudates containing buckwheat flour at various levels (0, 10, 20 and 30% w/w) extruded at various temperatures (130, 150 and 170 °C). Effect of roasting (92 °C for 15 min) on the extru...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443704/ https://ncbi.nlm.nih.gov/pubmed/30996454 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03703-y |
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