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 āg/cm3ā), expansion index, and hardness (N) of the collets made from oca flour.