Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke (Helianthus tuberosus), Amaranth (Amaranthus cruentusL.) and Pumpkin (Cucurbita maximaL.)-Reference-Cited by-同舟云学术

Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke (Helianthus tuberosus), Amaranth (Amaranthus cruentusL.) and Pumpkin (Cucurbita maximaL.)

Published:2016-12 Issue:6 Volume:39 Page:580-589
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Peksa Anna¹,Kita Agnieszka¹,Jariene Elvyra²,Danilcenko Honorata²,Gryszkin Artur¹,Figiel Adam³,Kulaitiene Jurgita²,Cerniauskiene Judita²,Aniolowska Magda¹

Affiliation:

1. Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw 51-630 Poland

2. Institute of Agricultural and Food Science, Aleksandras Stulginskis University; Kaunas Lithuania

3. Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw Poland

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12242/fullpdf

Reference36 articles.

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2. A general model for expansion of extruded products;Alvarez-Martinez;J. Food Sci.,1988

3. 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;Anton;Food Chem.,2009

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