挤出加工对技术功能性质,纹理性质,抗氧化活性,体外营养消化能力和糖分指数的作用,基于子豆的挤出零食

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Jashandeep Kaur1, Baljit Singh1, Arashdeep Singh1

  • 1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.

Journal of texture studies
|May 29, 2023
PubMed
概括

优化石榴-小零食的挤出条件可以提高它们的营养和功能性质. 较低的桶温度和料湿度提高了扩张,消化能力和整体可接受性.

关键词:
挤出 挤出 挤出 挤出没有质的零食零食.豆类 豆类 豆类 豆类米尔特斯米尔特斯米尔特斯是什么意思质地 质地 质地

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