Table 9 Rheology properties of extruded snacks

20.09 ± 0.33^c

0.30 ± 0.02^a

1.53 ± 0.05^c

9.30 ± 0.62^b

14.4 ± 0.55^b

0.25 ± 0.04^a

18.09 ± 0.42^d

0.10 ± 0.01^e

2.1 ± 0.23^b

13.43 ± 0.54^a

28.8 ± 0.52^a

0.09 ± 0.01^c

20.73 ± 0.53^c

0.20 ± 0.04^b

0.75 ± 0.11^a

6.0 ± 0.33^c

4.5 ± 0.71^c

0.19 ± 0.06^c

24.17 ± 0.43^a

0.40 ± 0.08^a

−0.06 ± 0.04^e

0.02 ± 0.0^0e

−0.2 ± 0.05^e

0.1 ± 0.05^b

22.81 ± 0.21^b

0.30 ± 0.03^a

0.00 ± 0.00^d

1.9 ± 0.41^d

0.0 ± 0.00^d

0.06 ± 0.02^d