Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking—Air Drying Technology
Extrusion cooking is broadly used in the food industry due to its easiness and simplicity. In this study a twin-screw extruder is applied at 150 rpm and 24–28 °C for the production of a nutritionally enriched extruded matrix, where hypo-allergenic rice protein (RP) and pea protein (PP) were used in...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/11/1846 |
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