Physical characteristics of extrudate from mixed corn gritsoybean flour with treatments of moisture content and extruder barrel temperature
Corn is a commonly used raw material for snack production. However, corn has a relatively low protein content, approximately 7%. Consequently, adding soybean flour is expected to enhance the protein content in snacks. This study investigates the impact of moisture content and barrel temperature trea...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/25/bioconf_icosia2023_04006.pdf |