Maximizing Slowly Digested Starch in an Expanded Sorghum-maize Extruded Food Using Response Surface Methodology
Sorghum is a grain with potential for developing foods with slowly digested starch, of benefit to healthy glucose metabolism. Response surface methodology (RSM) was used to determine the effects of total moisture in barrel (22–25%), final barrel zone temperature (115–140°C), and sorghum flour in dry...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
Wiley
2015
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/15453 |