Investigation of low amylose rice extrudates blended with germinated green gram and bhimkol flour

Ready-to-eat breakfast cereals (RTEBCs) have been developed from low-amylose rice by incorporating germinated green gram and bhimkol flour. A four variable central composite design (CCD) was used to evaluate the effects of independent variables on product responses, viz. blend ratio (80:10:10–60:30:...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Applied Food Research
المؤلفون الرئيسيون:	Anjan Borah, Deepjyoti Kumar Das, Rupak Mukhopadhyay, Charu Lata Mahanta
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Elsevier 2023-12-01
الموضوعات:	Low amylose rice Green gram Extrudate Ready-to-eat
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S2772502223000549