Exploring the Potential of Flour and Protein Concentrate From Richlea Lentils in the Development of Couscous With a Pilot-Scale Twin-Screw Extruder
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Lentil couscous was developed with different ratios of lentil protein concentrate to lentil flour and different extruder screw speeds using a twin-screw pilot scale extruder at a dry feed rate of 10 kg/h and a water feed rate of 3 kg/h. An analysis of the bulk... ...
