Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety-Reference-Cited by-同舟云学术

Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Published:2018-11 Issue: Volume:97 Page:778-786
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Oladiran Dolapo A.^ORCID,Emmambux Mohammed N.^ORCID,de Kock Henriëtte L.^ORCID

Funder

South African Department of Science and Technology (DST)/National Research Foundation (NRF) - Centre of Excellence in Food Security

Publisher

Elsevier BV

Subject

Food Science

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