Influence on the antioxidant, structural and pasting properties of snacks with fenugreek, oats and green pea
An investigation on the effect of extrusion processing conditions of moisture content (12–16%), barrel temperature (90–110 °C) and screw speed (100–200 rpm) on the total phenolic content (TPC), antioxidant activity (AOA), structural and pasting properties were studied. A decrease in the TPC with the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-10-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X17303764 |