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Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology
The effects of feed moisture content (14, 17 and 20% db), die temperature (120, 145 and 170 °C) and carrot pomace content (10, 17.5 and 25%) on the sectional expansion index, hardness, porosity, micro and macro structure and sensory properties of high fiber expanded barley–carrot pomace snack were i...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230109/ https://ncbi.nlm.nih.gov/pubmed/32431343 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04252-5 |
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