Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend
The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours. Two different flour compositions with different proportions of ingredients were prepared. Roasting process was con...
| Main Authors: | , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
Sciendo
2023-12-01
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| 丛编: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| 主题: | |
| 在线阅读: | https://doi.org/10.2478/aucft-2023-0021 |