Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis
LR.G. Hernández-Nava, L.A. Bello-Pérez, E. San Martín-Martínez, H. Hernández-Sánchez and R. Mora-Escobedo
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Extrusion allowed the development of ready to eat products with high fiber content and desirable functional characteristics.
With a central-composite routable design and response surface analysis a product with high resistant starch content was obtained. |