Research Article
Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes
Table 1
Experimental design with different levels of oat fiber and oca flour used to obtain collets extruded at different tempering moisture contents.
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†Identification of the extruded sample. ‡Nine replicates of the study were made for the middle center point. F = oat fiber; O = oca flour; M = moisture. |