Effect of extrusion process on germinated lentil (Lens culinaris) based snack foods: Impact on starch digestibility, physio-functional, and antioxidant properties-Reference-Cited by-同舟云学术

Effect of extrusion process on germinated lentil (Lens culinaris) based snack foods: Impact on starch digestibility, physio-functional, and antioxidant properties

Published:2024-03 Issue: Volume:13 Page:100132
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Nongmaithem Robbarts,Meda Venkatesh,Niranjan Thota,Shukla Rakesh Mohan,Hashmi Salman,Dwivedi Madhuresh^ORCID

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference36 articles.

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2. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion;Ek;J. Food Sci.,2021

3. Development of third generation protein rich snacks from lentil and egg powder through microwave assisted extrusion cooking;Yousouf;Nutr. Food Sci.,2022

4. Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris);Wang;Food Chem.,2006

5. Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content;Nongmaithem;Int. J. Food Stud.,2017

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