Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients, is a good raw material for value-added products....

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Detalles Bibliográficos
Autores principales: Liu, Yuxiu, Liu, Miaomiao, Huang, Shuhua, Zhang, Zhengmao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922287/
https://www.ncbi.nlm.nih.gov/pubmed/33671237
http://dx.doi.org/10.3390/foods10020437

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922287/
https://www.ncbi.nlm.nih.gov/pubmed/33671237
http://dx.doi.org/10.3390/foods10020437

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