Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics-Reference-Cited by-同舟云学术

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

Published:2016-11-10 Issue:3 Volume:48 Page:249-257
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Rodríguez-Vidal Arturo¹²,Martínez-Flores Héctor Eduardo³,González Jasso Eva¹,Velázquez de la Cruz Gonzalo¹,Ramírez-Jiménez Aurea K.¹,Morales-Sánchez Eduardo¹

Affiliation:

1. Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro; Cerro Blanco 141, Col. Colinas del Cimatario; Querétaro Querétaro 76090 México

2. Facultad de Ciencias Químicas; Universidad Autónoma de Coahuila; Blvd. Venustiano Carranza, Col. República Oriente Saltillo Coahuila 25280 México

3. Facultad de Quimico Farmacobiología; Universidad Michoacana de San Nicolás de Hidalgo; Tzintzuntzan 173, Col. Matamoros Morelia Michoacán 58240 México

Funder

IPN-SIP

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12234/fullpdf

Reference37 articles.

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2. Consumerś texture vocabulary: Results from a free listing study in three Spanish-speaking countries;Antmann;Food Quality and Preference,2011

3. Instrumental texture evaluation of extruded snack foods: A review;Anton;Ciencia y Tecnología Alimentaria,2007

4. Factors that influence the microwave expansion of glassy amylopectin extrudates;Boischot;Cereal Chemistry,2003

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