https://www.selleckchem.com/pr....oducts/BIX-02189.htm
Meanwhile, Brewer variety exhibited the lowest expansion ratio (1.9 to 3. compared to Richlea (2.5 to 3.6) and Crimson (2.4 to 3. in most of the extrusion conditions studied. Richlea variety was the most suitable for making direct-expanded extrudates among the varieties studied. The significant differences in the properties of flours from the three varieties of lentils resulted in significant impacts on the properties of their extrudates. Therefore, determining the properties of flours of different varieties is useful to select th
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