Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks-Reference-Cited by-同舟云学术

Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks

Published:2016-10-13 Issue:3 Volume:48 Page:221-230
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Shah Faiz-Ul-Hassan¹,Sharif Mian Kamran¹,Butt Masood Sadiq¹,Shahid Muhammad²

Affiliation:

1. National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture; Faisalabad 38040 Pakistan

2. Department of Biochemistry, Faculty of Sciences; University of Agriculture; Faisalabad 38040 Pakistan

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12231/fullpdf

Reference46 articles.

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2. Influence of particle size reduction on structural and mechanical properties of extruded rye bran;Alam;Food and Bioprocess Technology,2014

3. Fracture force, hardness and brittleness in crisp bread, with a general regression analysis approach to instrumental-sensory comparisons;Andersson;Journal of Texture Studies,1973

4. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris) flour: Effects of bean addition and extrusion cooking;Anton;Food Chemistry,2009

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