Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation-Reference-Cited by-同舟云学术

Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation

Published:2023-12 Issue: Volume:90 Page:103515
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Muñoz-Llandes Ciro B.,Palma-Rodríguez Heidi M.,González-Olivares Luis G.,Bautista-Ávila Mirandeli,Román-Gutiérrez Alma D.,Gómez-Aldapa Carlos A.,Guzmán-Ortiz Fabiola A.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference78 articles.

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3. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders;Ai;Food Chemistry,2016

4. Compositional changes in (iso)flavonoids and estrogenic activity of three edible Lupinus species by germination and Rhizopus-elicitation;Aisyah;Phytochemistry,2016

5. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food chemistry,2000

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