Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits

LWT

Volumn 66, Issue , 2016, Pages 114-123

  Rathod, Rahul P ^a   Annapure, Uday S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Antinutritional factor; Extruded product; Lentil; Protein digestibility; RSM

Indexed keywords

BIOCHEMISTRY; EXTRUSION; FLAVONOIDS; MOISTURE; PHYSICOCHEMICAL PROPERTIES; STARCH; TANNINS;

ANTI-NUTRITIONAL FACTORS; DIFFERENT MOISTURE CONTENTS; EXTRUDED PRODUCTS; EXTRUSION PROCESSING; LENTIL; PROTEIN DIGESTIBILITY; RESPONSE SURFACE METHODOLOGY; STARCH DIGESTIBILITIES;

PROTEINS;

EID: 84950124187     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.028     Document Type: Article

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