Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates-Reference-Cited by-同舟云学术

Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates

Published:2023-07 Issue: Volume:87 Page:103419
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Delić Jovana,Ikonić Predrag,Jokanović Marija,Peulić Tatjana,Ikonić Bojana,Banjac Vojislav,Vidosavljević Strahinja,Stojkov Viktor,Hadnađev Miroslav

Funder

Republika Srbija Ministarstvo nauke i tehnološkog razvoja

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference60 articles.

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2. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack;Ainsworth;Journal of Food Engineering,2007

3. Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour;Al-Attar;Lwt,2022

4. Official methods of analysis,2019

5. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks;Azzollini;Innovative Food Science & Emerging Technologies,2018

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