Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review [version 2; peer review: 2 approved, 1 approved with reservations]
Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nut...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
F1000 Research Ltd
2024-01-01
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| Series: | F1000Research |
| Subjects: | |
| Online Access: | https://f1000research.com/articles/12-1356/v2 |
