Physical characteristics of extrudate from mixed corn grit – red bean flour with treatment of moisture content and extruder barrel temperature
Extruded snacks, typically derived from low-protein corn, can significantly benefit from the incorporation of red beans to boost their protein content and enhance overall nutritional value. In this study, the influence of feed moisture content and extruder barrel temperature on various physical attr...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
EDP Sciences
2024-01-01
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Series: | BIO Web of Conferences |
Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_02002.pdf |