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A comparison of the effect of the process variables temperature and moisture on the extrusion behaviour of wheat starch, whole wheat meal and oat flour was made. The lipids content of wheat starch and whole wheat meal was also adjusted to 4% and 8% using wheat germ oil (WGO) to study its effect and to compare with oat flour, which has an oil level of about 8%. The extruder pressure, torque and specific...
Chemical composition, flow behaviour indices and overall acceptability of the most popular types of honey produced in India were investigated. Trifolium honey showed the highest specific gravity, diastatic number, total acidity, free fatty acids content, consistency coefficient and overall acceptability. However,Eucalyptus lanceolatus honey showed the highest value for lactone and conductivity. ...
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