Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

Figure 1

SEM images of the extruded breakfast products made from oca flour. Sample ID: (a) F20/O80/M20; (b) F0/O100/M20; (c) F10/O90/M17.5; (d) F20/O80/M13; and (e) F0/O100/M13. For sample IDs, refer to Table 1.