Journal of Food Quality / 2019 / Article / Fig 2

Research Article

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

Figure 2

Effects of supplementation with different levels of oat fiber and tempering moisture content (%) on bulk density (BD “g/cm3”), expansion index, and hardness (N) of the collets made from oca flour.