Effect of extrusion on thermal, textural and rheological properties of legume based snack
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3306-8/fulltext.html
Reference28 articles.
1. Ananthanarayan L, Gat Y, Kumar V et al (2018) Extruded black gram flour: partial substitute for improving quality characteristics of Indian traditional snack. J Ethn Foods 5:54–59. https://doi.org/10.1016/j.jef.2017.10.001
2. Bajaj I, Singhal R (2007) Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying. Food Chem 104:1472–1477. https://doi.org/10.1016/j.foodchem.2007.02.011
3. Castell-Perez M, Mishra A (1995) Flow behavior of regular and peanut-fortified idli batters. J Texture Stud 26:273–279. https://doi.org/10.1111/j.1745-4603.1995.tb00965.x
4. Ding Q-B, Ainsworth P, Tucker G, Marson H (2005) The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J Food Eng 66:283–289. https://doi.org/10.1016/j.jfoodeng.2004.03.019
5. Gat Y, Ananthanarayan L (2015a) Physicochemical, phytochemical and nutritional impact of fortified cereal-based extrudate snacks. Nutrafoods 14:141–149. https://doi.org/10.1007/s13749-015-0036-7
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