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In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co‐rotating twin‐screw extruder was used with a feed moisture content of 16 g 100 g−1, a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150 °C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products...