Further, specific adjustments in the extrusion process can lead to favorable structural changes, like improved starch gelatinization and protein denaturation, which in turn enhance overall product ...
It highlights that extrusion parameters-such as temperature, pressure, die size, and shear rate-significantly influence the microstructure and nutritional properties, including starch ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback