Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia luteasubsp.luteavar.hirtaandVicia sativasubsp.sativa)-Reference-Cited by-同舟云学术

Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia luteasubsp.luteavar.hirtaandVicia sativasubsp.sativa)

Published:2013-06-12 Issue:9 Volume:48 Page:1949-1955
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Pastor-Cavada Elena¹,Drago Silvina R.²,González Rolando J.²,Juan Rocío³,Pastor Julio E.³,Alaiz Manuel¹,Vioque Javier¹

Affiliation:

1. Instituto de la Grasa (C.S.I.C.); Avda Padre García Tejero 4; 41012; Sevilla; Spain

2. Instituto de Tecnología de Alimentos; FIQ; Universidad Nacional del Litoral; 1° de Mayo 3250; Santa Fe; 3000; Argentina

3. Departamento de Biología Vegetal y Ecología; Universidad de Sevilla; 41012; Sevilla; Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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3. Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends;Asare;International Journal of Food Science and Nutrition,2004

4. Effects of lipids on the properties of extruded products;Bhattacharya;Journal of Food Science,1988

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