Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
Xiang Li, Adam Franczyk, Kevser Kahraman, James D. House, Filiz Köksel
Topics & Concepts
ExtrusionFood scienceFiberMoistureExtrusion cookingGlycemic indexMaterials scienceDietary fiberLimitingChemistryComposite materialGlycemicBiologyBiotechnologyEngineeringInsulinMechanical engineeringFood composition and propertiesPhytase and its ApplicationsPhytoestrogen effects and research