Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products-Reference-Cited by-同舟云学术

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

Published:2022-08-04 Issue:1 Volume:58 Page:300-314
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Guan Chunmin¹,Long Xinkang¹,Long Zhao¹,Lin Qinlu¹,Liu Chun¹^ORCID

Affiliation:

1. National Engineering Research Center for Rice and By‐product Deep Processing, School of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16005

Reference118 articles.

1. Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule

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3. 3D printing of egg yolk and white with rice flour blends

4. Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours

5. The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

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