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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 ingredients (4.7%) were extruded...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616951/ https://www.ncbi.nlm.nih.gov/pubmed/31151233 http://dx.doi.org/10.3390/foods8060183 |