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 in...
Main Authors: | , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-05-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/8/6/183 |