Extrusion cooking combined with Lacticaseibacillus paracasei fermentation improves the physicochemical properties and estimated in vitro glycemic index of Pleurotus citrinopileatus-cereal meal replacement powder
Rui Cai, Ruiting Wang, Yiting Wang, Tianmin Guo et autres
This study investigated the effects of extrusion cooking, Lacticaseibacillus paracasei fermentation, and pasteurization on the quality characteristics of Pleurotus citrinopileatus- cereal meal replacement powders (MRPs). Twin-screw extrusion at 65–150 °C (zone 1–5/die) and 120 rpm significantly increased the viscoelastic moduli and decreased …
cn (code pays fourni par la source)
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Food Research International