Extrusion cooking of cassava-soy flour with 200 g/kg wheat...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 11 Vol. 97

Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Oladiran, Dolapo A., Emmambux, Mohammed N., de Kock, Henriëtte L.
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Volume:
97
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.07.068
Date:
November, 2018
File:
PDF, 484 KB
english, 2018
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