Nutritional characterization of the extrusion-processed micronutrient-fortified corn snacks enriched with protein and dietary fiber

HIGHLIGHTS

  • who: Faiz-ul-Hassan Shah from the Kansas State University, United States have published the research work: Nutritional characterization of the extrusion-processed micronutrient-fortified corn snacks enriched with protein and dietary fiber, in the Journal: (JOURNAL)
  • what: This study was designed to formulate corn-based micronutrient-fortified extruded snacks enriched with protein by supplementing corn with soybean, chickpea, and dietary fiber from guar gum.

SUMMARY

    Subsequently, 5 µL of acetate buffer was used for neutral amino_acids and 10 µL for basic amino_acids. Extrusion has both positive and negative effects on . . .

     

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