Upgrading Black Gram By-Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility
Mohammad Hassan Kamani, Yoya Luithui, M. S. Meera
Topics & Concepts
ExtrusionFood scienceStarchAbsorption of waterAntinutrientChemistryBy-productPea proteinGramMaterials scienceBiochemistryBiologyMetallurgyComposite materialBacteriaGeneticsPhytic acidFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology