Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review
Author:
Affiliation:
1. Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab141004India
2. Department of Food Technology Islamic University of Science & Technology Awantipora Jammu and Kashmir192122India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15186
Reference56 articles.
1. Response surface analysis and extrusion process optimisation of maize-mungbean-based instant weaning food
2. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends
3. Effects of Extrusion, Boiling, Autoclaving, and Microwave Heating on Lupine Allergenicity
4. 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
5. Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
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