Consumer perception of extruded snacks containing brown rice and dried mushroom
Author:
Affiliation:
1. Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
2. School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
Funder
Thailand Research Fund
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14220
Reference44 articles.
1. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings
2. Edible mushrooms: a potential source of essential amino acids, glucans and minerals
3. The development of an emotion lexicon for the coffee drinking experience
4. Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks
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