A Novel cooked extruded lentils analog: physical and chemical properties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1479-3.pdf
Reference24 articles.
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2. Alavi SH, Chen K, Rizvi SH (2002) Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch. J Agric Food Chem 50:6740–6745
3. American Association of Cereal Chemists (AACC) (1999) Approved methods of the AACC (44–19. St. Paul, MN)
4. American Association of Cereal Chemists (AACC) (2008) Approved methods of the AACC (56–35. St. Paul, MN)
5. Bahatty RS (1988) Composition and quality of lentil (Lens culinaris Medik.): a review. Can Inst Food Sci Technol 21:144–160
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