The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees-Reference-Cited by-同舟云学术

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The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees

Published:2019-06-19 Issue:11 Volume:54 Page:3066-3073
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Sahagún Marta¹^ORCID,Gómez Manuel¹^ORCID

Affiliation:

1. Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain

Funder

Ministerio de Economía y Competitividad

European Regional Development Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14227

Reference24 articles.

1. Structural Transitions and Related Physical Properties of Starch

2. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity

3. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

4. Chemical and nutritional changes in foods during extrusion

5. Higher protein intake is associated with improved muscle strength in elite senior athletes

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of processing temperature on morphology, crystallinity, functional properties, and in vitro digestibility of extruded corn and potato starches;Journal of Food Processing and Preservation;2020-05-13

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