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Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties
With the prevalence of chronic conditions in patients due to a dietary imbalance, the demand for inexpensive, nutritious and high dietary fiber extruded rice is increasing rapidly. However, the factors of quality and bioavailability are still the major constraints to its development. In this study,...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9083183/ https://www.ncbi.nlm.nih.gov/pubmed/35541068 http://dx.doi.org/10.1039/c8ra01781f |