Physico-chemical properties and extrusion behaviour of selected common bean varieties
Extrusion processing offers the possibility of processing common beans industrially into highly nutritious and functional products. However, there is limited information on properties of extrudates from different bean varieties and their association with raw material characteristics and extrusion co...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2018
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/89052 |
Similar Items: Physico-chemical properties and extrusion behaviour of selected common bean varieties
- Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function
- Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
- Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process
- Physico-chemical properties of extruded aquafeed pellets containing black soldier fly (Hermetia illucens) larvae and adult cricket (Acheta domesticus) meals
- Effect of Extrusion Cooking on Nutritional Value of Rice Flour
- Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking