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Effect of process parameters on slowly digestible and resistant starch content in extrudates

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Figure

Table 1. Influence of revolutions of the main screw and dosing screw on technological and nutritional parameters (sample of maize grits with added 50 g water/kg dry mixture – water content of the premix 13.7%, die diameter 4 mm, screw compression ratio 2 : 1)
Table 2. Influence of native wheat starch addition on technological and nutritional parameters (die diameter 4 mm, screw compression ratio 2 : 1, screw 120 rpm, with addition of 100 g water/kg dry mixture)
Table 4. Influence of pea flour addition on technological and nutritional parameters (die diameter 3 mm, screw com-pression ratio 3 : 1, screw 140 rpm, dosing 15 rpm)

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