Physicochemical and Functional Properties of Extruded Sorghum‐Based Bean Analog-Reference-Cited by-同舟云学术

Physicochemical and Functional Properties of Extruded Sorghum‐Based Bean Analog

Published:2016-07-05 Issue:2 Volume:40 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Adedeji Akinbode A.¹²,Joseph Michael V.¹,Plattner Brian³,Alavi Sajid¹

Affiliation:

1. Department of Grain Science and IndustryKansas State UniversityManhattan KS

2. Biosystems and Agricultural Engineering DepartmentUniversity of KentuckyLexington KY

3. Wenger ManufacturingSabetha KS

Funder

Cooperative State Research, Education, and Extension Service

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12401

Reference46 articles.

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4. Alavi S. Bugusu B. Cramer G. Omar D. Lee T.‐C. Mcentire J.andWailes E.2008. Rice fortification in developing countries: A critical review of the technical and economic feasibility http://www.a2zproject.org//Food‐Rice‐Fortification‐Report‐with‐Annexes‐FINAL.pdf. (accessed July 6 2012).

5. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

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