The effect of inulin addition on structural and textural properties of rice flour extrudates
The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were p...
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| Veröffentlicht in: | Journal of food science and technology 2015-10, Vol.52 (10), p.6170 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
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