Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking-Reference-Cited by-同舟云学术

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking

Published:2020-08-27 Issue:9 Volume:85 Page:2688-2698
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Luo Siwen¹^ORCID,Koksel Filiz¹^ORCID

Affiliation:

1. Food and Human Nutritional Sciences Dept. Univ. of Manitoba 250 Ellis Building, 13 Freedman Crescent Winnipeg MB R3T 2N2 Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15385

Reference49 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

2. Material properties and compaction characteristics of natural and pregelatinized forms of four starches

3. Agriculture and Agri‐Food Canada. (2018).Sector trend analysis—Baked goods in the United States and Canada. Retrieved fromhttp://www.agr.gc.ca/eng/international-trade/market-intelligence/reports/sector-trend-analysis-baked-goods-in-the-united-states-and-canada/?id=1537381272039#c

4. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications

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