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Addition of antioxidants to foods prior to extrusion could result in more stable products. Benzoin, catechin, chlorogenic acid, ferulic acid and quercetin were mixed with rolled oats and sucrose (10% by mass) to achieve a concentration of 1g/kg. A control with no added antioxidants, and mixtures with 0.5 and 1.5g/kg quercetin were also prepared. Mixtures were twin screw extruded in duplicate. Extrusion...
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