Mung-Oat snack of high protein content by twin screw extrusion using response surface methodology
Mung bean and oat flour were utilized to extrude snacks with high protein content using response surface methodology. Raw material ratio was standardized using NDpCal% to ensure mutual supplementation of essential amino acids such as lysine, methionine, cysteine, threonine and tryptophan. Moisture c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |