Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization
Jaime Basilio‐Atencio, Luis Condezo‐Hoyos, Ritva Repo‐Carrasco‐Valencia
Topics & Concepts
ABTSDPPHExtrusionAbsorption of waterTroloxFood scienceMoistureWater contentChemistryMaterials scienceAntioxidantComposite materialOrganic chemistryEngineeringGeotechnical engineeringFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology