Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes-Reference-Cited by-同舟云学术

Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes

Published:2021-02-12 Issue: Volume: Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Wani Sajad Ahmad¹^ORCID,Ganie Nawaz Ahmad²,Kumar Pradyuman³

Affiliation:

1. Department of Food Science and Technology Govt. Degree College Shopian Kashmir India

2. Department of Vegetable Science Sher‐e‐Kashmir University of Agricultural Sciences and Technology Kashmir India

3. Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal India

Publisher

Wiley

Subject

Pharmacology (medical)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.76

Reference37 articles.

1. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing;Altan A.;Journal of Food Engineering,2008

2. AOAC. (2002).Total saturated & unsaturated fat in foods. 80 555 1997; 82. 1146 1999. Revised: March 2002.

3. Standardisation of an extract of propolis and identification of the major compounds;Arvouet‐Grand A.;Journal de Pharmacie de Belgique,1994

4. L'huile de fenugreek: Composition, properties, possibilities d'utilisationdsans I'indust rie des peintures et vernis;Baccou J. C.;Revue Francaise Des Corps Gras,1978

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improvement of corn extruded snacks properties by incorporation of pulses;REV MEX ING QUIM;2024

2. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources;Antioxidants;2023-07-19

3. Composition, bioactive constituents and glycemic index of brown rice-watermelon seeds extruded snacks as stimulated by extrusion conditions;Applied Food Research;2023-06

4. Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics;Processes;2023-04-05

5. Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material;Plants;2022-11-14