Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour-Reference-Cited by-同舟云学术

Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour

Published:2018-11 Issue:11 Volume:42 Page:e13821
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Asghari-pour Sahar¹,Noshad Mohammad¹^ORCID,Nasehi Behzad²,Jooyandeh Hossein¹,Beiraghi-Toosi Shahram³

Affiliation:

1. Faculty of Animal Science and Food Technology, Department of Food Science and Technology; Khuzestan Agricultural Sciences and Natural Resources University; Mollasani Iran

2. Department of Agricultural Engineering and Technology; Payame Noor University (PNU); Ahvaz Iran

3. Food Processing Research Department; Food Science and Technology Research Institute, Academic Centre for Education, Culture and Research (ACECR); Mashhad Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13821/fullpdf

Reference40 articles.

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3. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing;Altan;Journal of Food Engineering,2008

4. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete;Trends in Food Science & Technology,2010

5. Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks;Brennan;Plant Foods for Human Nutrition,2013

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