Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

Published 2019 View Full Article

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Title
Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean
Authors
Keywords
Extrusion, Legumes, Nutritive compounds, Functional foods, Grain-based foods
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 111, Issue -, Pages 387-393
Publisher
Elsevier BV
Online
2019-05-14
DOI
10.1016/j.lwt.2019.05.064

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