Optimizing extrusion processes: Development of extrudates utilizing ISP and wheat gluten, incorporating diverse concentrations of rice or legume varieties
The physiochemical, textural and nutritional properties of novel extrudates generated from various kinds of rice and legume (beans) varieties were comprehensively evaluated and compared in this study. The developed extruded products were composed of 5 %, 10 %, 15 %, or 20 % of different varieties of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323004222 |