Influence on the antioxidant, structural and pasting properties of snacks with fenugreek, oats and green pea
An investigation on the effect of extrusion processing conditions of moisture content (12–16%), barrel temperature (90–110 °C) and screw speed (100–200 rpm) on the total phenolic content (TPC), antioxidant activity (AOA), structural and pasting properties were studied. A decrease in the TPC with the...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2019-10-01
|
| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X17303764 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|