Effects of extrusion processing and gum content on physicochemical, microstructural and nutritional properties of fermented chickpea-based extrudates
Sibel Yağcı, Aylin Altan, Faruk Doğan
Topics & Concepts
ExtrusionFood sciencePlastics extrusionFermentationFlavorMaterials scienceStarchResponse surface methodologyLegumeChemistryAgronomyComposite materialBiologyChromatographyFood composition and propertiesPhytase and its ApplicationsFood and Agricultural Sciences