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Process engineering and physicochemical characterization of purple corn extruded snacks enriched with black nightshade (Solanum nigrescens) powder
The objective of this study was to investigate the process engineering behavior and physicochemical characterization of extruded snacks produced from purple corn flour (PCF) enriched with black nightshade (Solanum nigrescens) powder (BNP). The combined effects of extrusion temperature (ET = 125–175
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