Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains

Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials. High-temperature short-time extrusion cooking ho...

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Detalles Bibliográficos
Autores principales: Adeleye, Oluwafunmilayo O., Awodiran, Seun T., Ajayi, Atinuke O., Ogunmoyela, Toluwalope F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7707511/
https://www.ncbi.nlm.nih.gov/pubmed/33259524
http://dx.doi.org/10.1371/journal.pone.0242697

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7707511/
https://www.ncbi.nlm.nih.gov/pubmed/33259524
http://dx.doi.org/10.1371/journal.pone.0242697

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