Optimizarea compoziţiei din culturi leguminoase şi cerealiere pentru fabricarea produselor extrudate

Abstract

One of the directions of mixed products production is the search of the new sources vegetal proteins. A promising source of proteins is the chickpea (Cicer arietinum L.). The obtained mix from chickpea and cor permits to produce extruded products well balanced upon amino acid compounds and with a high biological value.