Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking-Reference-Cited by-同舟云学术

Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

Published:2009-04 Issue:4 Volume:113 Page:989-996
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Anton Alex A.,Gary Fulcher R.,Arntfield Susan D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference59 articles.

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3. Instrumental textural evaluation of extruded snack foods: A review;Anton;Ciencia y Tecnologia Alimentaria,2007

4. Development of Globix: A bean-based pretzel-like product;Anton;Cereal Foods World,2008

5. Effect of pre-dehulling treatments on some physical and nutritional properties of navy and pinto beans (Phaseolus vulgaris L.);Anton;LWT – Food Science and Technology,2008

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