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Influence of chickpea flour and yellow pea concentrate additive amount and in-barrel moisture content on the physiochemical properties of extruded extrudates |
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| Authors: | Chunyan Wang Sajid Alavi Yonghui Li Hulya Dogan |
| Affiliation: | 1. Food College, Shenyang Agricultural University, Shenyang, PR China;2. Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA Contribution: Project administration, Supervision, Writing - review & editing;3. Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA Contribution: Methodology, Software |
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