Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina
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DOI: 10.3390/foods12051029
Abstract: The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is created… read more here.
Keywords: molasses product; development characterization; fmp; water ... See more keywords