Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour
文摘

The enzyme increased BD and WSI, while decreased WAI and viscosity of R/S mixture.

Antioxidant activity was improved by the combined addition of soybean and enzyme.

The highest TPC/TFC retention was achieved with soybean added up to 30%.

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