Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature
The purpose of this study was to provide a new approach to producing a slowly-digestible snack with sensory appeal suitable for people with hyperglycemia. The study was based on naked barley supplemented with other functional components and used low-temperature extrusion technology. The effects of t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1826511 |