The use of tubers in the development of extruded snacks: A review-Reference-Cited by-同舟云学术

The use of tubers in the development of extruded snacks: A review

Published:2022-05-07 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Téllez‐Morales José A.¹^ORCID,Hernández‐Santos Betsabé¹^ORCID,Juárez‐Barrientos José M.²^ORCID,Lerdo‐Reyes Alma A.¹,Rodríguez‐Miranda Jesús¹^ORCID

Affiliation:

1. Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec Tuxtepec Mexico

2. Universidad del Papaloapan Campus Loma Bonita/DES Ciencias Agropecuarias Loma Bonita Mexico

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16693

Reference76 articles.

1. Effect of sago and tapioca starches on the physicochemical and textural properties of expanded rice product coloured with red beetroot (Beta vulgaris) powder;Abdul Alam N. A.;International Food Research Journal,2018

2. Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes

3. Mineral and Antinutrient Content of High Quality Cassava-Tigernut Composite Flour Extruded Snack

4. Development, evaluation and sensory quality of orange fleshed sweet potato (Ipomoea batatas lam) extruded pasta products;Akinjide Olubunmi A.;Croatian Journal of Food Technology, Biotechnology and Nutrition,2017

Cited by 2 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. Impact of the addition of cricket flour (Sphenarium purpurascens) on the physicochemical properties, optimization and extrusion conditions of extruded nixtamalized corn flour;Applied Food Research;2022-12

2. Dehydration of Beet Bagasse with Subsequent Extrusion and Their Physico-Chemical Parameters Comparison;Food Industry;2022-09-22