Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate-Reference-Cited by-同舟云学术

Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate

Published:2021-11-21 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

HewaNadungodage Nadeesha Dilrukshi¹²³,Torrico Damir D.¹^ORCID,Brennan Margaret A.¹,Brennan Charles S.³⁴^ORCID

Affiliation:

1. Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand

2. Department of Livestock and Avian Sciences Faculty of Livestock, Fisheries, and Nutrition Wayamba University of Sri Lanka, Makandura Gonawila (NWP) 60170 Sri Lanka

3. Riddet Institute, Massey University, University Drive Palmerston North New Zealand

4. School of Science RMIT University La Trobe Street Melbourne Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15462

Reference51 articles.

1. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

2. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

3. Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

4. Bioactive polyphenols and peptides in cowpea ( Vigna unguiculata ) and their health promoting properties: A review

5. Characterization of protein and fat composition of seeds from common beans (Phaseolus vulgaris L.), cowpea (Vigna unguiculata L. Walp) and bambara groundnuts (Vigna subterranea L. Verdc) from Mozambique

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