Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7–33.1%), flaxseed (6.6–9.3%), maize grits (55.6–67.3%) and minor ingredients (4.7%) were extruded...

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Dettagli Bibliografici
Pubblicato in:Foods
Autori principali: Tobias-Espinoza, Jazmin L., Amaya-Guerra, Carlos A., Quintero-Ramos, Armando, Pérez-Carrillo, Esther, Núñez-González, María A., Martínez-Bustos, Fernando, Meléndez-Pizarro, Carmen O., Báez-González, Juan G., Ortega-Gutiérrez, Juan A.
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2019
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6616951/
https://ncbi.nlm.nih.gov/pubmed/31151233
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8060183
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