Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. S...

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Detalles Bibliográficos
Autores principales: Vadukapuram, Naveen, Hall, Clifford, Tulbek, Mehmet, Niehaus, Mary
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745539/
https://www.ncbi.nlm.nih.gov/pubmed/26904633
http://dx.doi.org/10.1155/2014/478018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745539/
https://www.ncbi.nlm.nih.gov/pubmed/26904633
http://dx.doi.org/10.1155/2014/478018

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