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...

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Autores principales: Haile Tesfaye Duguma, Sirawdink Fikreyesus Forsido, Tefera Belachew, Oliver Hensel
Formato: article
Lenguaje:EN
Publicado: Frontiers Media S.A. 2021
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Acceso en línea:https://doaj.org/article/4c69c64a7493462297aea80f2eca11de
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