In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates

Aiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready‐to‐eat and pre‐cooked flours with health‐promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single‐screw extruded at different moisture...

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Veröffentlicht in:	Journal of food process engineering 2024-01, Vol.47 (1), p.n/a
Hauptverfasser:	Santos, Thaís Barbosa, Chávez, Davy William Hidalgo, Mellinger, Caroline Grassi, Carvalho, Carlos Wanderlei Piler
Format:	Magazinearticle
Sprache:	eng
Schlagworte:	extrusion cooking millets starch conversion whole meal extrudates
Online-Zugang:	Volltext
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