Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates.
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DOI: 10.1016/j.foodchem.2020.127865
Abstract: Novel raw banana and defatted soy composite extrudates were formulated to combat celiac enteropathy. The influence of four independent parameters viz. barrel temperature (BT: 60-80 °C), screw speed (SS: 200-300 rpm), moisture content (MC: 10-20%, wb), and… read more here.
Keywords: composite extrudates; physicochemical properties; raw banana; banana defatted ... See more keywords