Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes
Abstract Extrudate snacks were prepared from base material (rice and corn) and optimized combination of ingredients were analyzed for effects of extrusion cooking on physical, functional, fatty acid profile, total dietary fiber, structural properties, and glycemic index. Physical and functional prop...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-06-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.76 |