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Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of

Michela Costantini1, Martins Sabovics2, Ruta Galoburda2

  • 1Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy.

Foods (Basel, Switzerland)
|December 24, 2021
PubMed

Keywords:
extruder dieextrusion-cookinglegumesoligosaccharidesphytatestexture profile

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