Oxidative stability of direct‐expanded chickpea–sorghum snacks-Reference-Cited by-同舟云学术

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Oxidative stability of direct‐expanded chickpea–sorghum snacks

Published:2020-07-16 Issue:8 Volume:8 Page:4340-4351
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Bekele Esayas K.¹²^ORCID,Nosworthy Matthew G.²,Henry Carol J.²,Shand Phyllis J.³,Tyler Robert T.³

Affiliation:

1. School of Nutrition, Food Science and Technology Hawassa University Hawassa Ethiopia

2. College of Pharmacy and Nutrition University of Saskatchewan Saskatoon Saskatchewan Canada

3. College of Agriculture and Bioresources University of Saskatchewan Saskatoon Saskatchewan Canada

Funder

International Development Research Centre

Global Affairs Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1731

Reference39 articles.

1. Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality

2. Quality of Vegetable Oil Prior to Fortification Is an Important Criteria to Achieve a Health Impact

3. Lipid Oxidation in Low-moisture Food: A Review

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1. Production of extruded functional snacks based on resistant starch using waste rice and whey milk;LWT;2024-04

2. Optimisation of the Extrusion Process by Response Surface Methodology and Storage Stability of Extruded Fish Snacks Incorporated with Coconut Dregs;2024

3. Optimised dry processing of protein concentrates from Australian pulses: A comparative study of faba bean, yellow pea and red lentil seed material;Legume Science;2022-10-13

4. Millet Based Functional Food;Functional Foods;2022-02-22

5. Influence of chickpea flour and yellow pea concentrate additive amount and in‐barrel moisture content on the physiochemical properties of extruded extrudates;Journal of Food Processing and Preservation;2021-12-16

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