Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)
Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits and red potato flour were evaluated. The inclusion of red potato flour altered values of water absorption index, water solubility index, expansion index and fracturability of extrudates. Color analysis o...
| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
Taylor & Francis Group
2019-01-01
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| Saila: | CyTA - Journal of Food |
| Gaiak: | |
| Sarrera elektronikoa: | http://dx.doi.org/10.1080/19476337.2018.1554703 |