Effect of Extrusion on Nutrient Components and in Vitro Fermentation Characteristics of Quinoa (Chenopodium quinoa Willd.)
In this study, the changes in the nutritional components and in vitro fermentation characteristics of quinoa were measured after extrusion treatment. Results showed that extrusion could significantly reduce the contents of amylose, fat, total dietary fiber and insoluble dietary fiber in quinoa (P &l...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-012.pdf |