Extruded chickpea flour sequentially treated with alcalase and α‐amylase produces dry instant beverage powders with enhanced yield and nutritional properties-Reference-Cited by-同舟云学术

Extruded chickpea flour sequentially treated with alcalase and α‐amylase produces dry instant beverage powders with enhanced yield and nutritional properties

Published:2021-07-09 Issue:10 Volume:56 Page:5178-5189
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Silvestre‐De‐León Robinzon¹,Espinosa‐Ramírez Johanan¹^ORCID,Pérez‐Carrillo Esther¹,Serna‐Saldívar Sergio O.¹

Affiliation:

1. Tecnologico de Monterrey School of Engineering and Sciences Av. Eugenio Garza Sada 2501 Sur Monterrey Nuevo Leon 64849 Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15199

Reference42 articles.

1. Response surface analysis and extrusion process optimisation of maize-mungbean-based instant weaning food

2. EFFECT OF EXTRUSION COOKING AND SODIUM BICARBONATE ADDITION ON THE CARBOHYDRATE COMPOSITION OF BLACK BEAN FLOURS

3. Carbohydrate composition of raw and extruded pulse flours

4. Production of Extensive Chickpea (Cicer arietinum L.) Protein Hydrolysates with Reduced Antigenic Activity

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