Investigation of low amylose rice extrudates blended with germinated green gram and bhimkol flour
Ready-to-eat breakfast cereals (RTEBCs) have been developed from low-amylose rice by incorporating germinated green gram and bhimkol flour. A four variable central composite design (CCD) was used to evaluate the effects of independent variables on product responses, viz. blend ratio (80:10:10–60:30:...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-12-01
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Series: | Applied Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000549 |