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Table S1. Fatty acid profile of different oils used in the experiment.

Table S2. Experimental design using either NC or HAC as base material.

Table S3. Lipid content of raw flour and extrudates (mg g−1) while subjected to different extraction methods.

Table S4. Means of lipid fractions, expansion properties and oxidative characteristic of extrudates affected by design variables based on three way anova.

Table S5. anova showing the main and interaction effect of amylose level, oil type and oil level on different lipid fractions of extrudates.

Table S6. anova showing the main and interaction effect of amylose level, oil type and oil level on expansion properties of extrudates.

Table S7. Expansion properties of extrudates.

Table S8. anova showing the main and interaction effect of amylose level, oil type and oil percentage on oxidative stability of extrudates.

Table S9. Oxidative stability of extrudates as indicated by TBARS (mg MDA kg−1) during storage.

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