Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
Background: Development of complementary foods by mixing plant-based (cereals, pulses, oilseeds, and others) ingredients and employing various processing techniques is widely reported. However, information on comparison of anti-nutritional factors and functional properties of extruded and unextruded...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Frontiers Media S.A.
2021
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/4c69c64a7493462297aea80f2eca11de |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|