Results of bulk density are in accordance with the results for the
expansion ratio (Fig. 1) i.e. extrudates with added spelt flour had
higher bulk density, proportional to spelt ratio, compared to corn
grits extrudates. According to these results, Stojceska et al.
(2008) reported that incorporation of brewer’s spent grain into
ready-to-eat expanded products resulted in significantly increased
bulk density and decreased sectional expansion index