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Keywords: Snack food
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Journal Articles
Optimization of lupine (Lupinus albus L.) composition, feed moisture content and barrel temperatures for best quality maize based extruded snack food
Available to Purchase
Journal:
Nutrition & Food Science
Nutrition & Food Science (2020) 50 (5): 853–869.
Published: 10 December 2019
... and sensory characteristics of produced snack food. Findings The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed...
