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Formulation, Preparation and Evaluation of Low Cost Extrude Products Based on Cereals and Pulses

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Figure

Table 1. Formulation of different composite flours (based on cereals and pulses).
Table 2. Mean (±SD) macronutrient composition of the extruded products (g/100g).
Table 4. Functional properties of six extrude formula (tap density, true density and bulk density, WHC, WSI, WAI)

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