Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization-Reference-Cited by-同舟云学术

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Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization

Published:2020-08-08 Issue:9 Volume:8 Page:4763-4772
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Natabirwa Hedwig¹²^ORCID,Nakimbugwe Dorothy¹,Lung'aho Mercy³^ORCID,Tumwesigye Kashub S.²^ORCID,Muyonga John H.¹^ORCID

Affiliation:

1. School of Food Technology Nutrition & Bioengineering Makerere University Kampala Uganda

2. National Agricultural Research LaboratoriesNational Agricultural Research Organization Kampala Uganda

3. Centre for International Tropical Agriculture Kampala Uganda

Funder

Government of Uganda/African Development Bank

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1727

Reference43 articles.

1. Influence of protein level and starch type on an extrusion-expanded whey product

2. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

3. 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

4. Optimization of weaning mix based on malted and extruded pearl millet and barley

Cited by 14 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. Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations;Frontiers in Nutrition;2024-05-06

3. High-Fiber Extruded Purple Sweet Potato (<i>Ipomoea batatas</i>) and Kidney Bean (<i>Phaseolus vulgaris</i>) Extends the Feeling of Fullness;Polish Journal of Food and Nutrition Sciences;2024-03-07

4. The manufacturing of puffed corn flakes: Optimization, characterization and sensory attributes;EMIR J FOOD AGR;2023

5. Market orientation and cuisine innovation as a driven sensory methodology to develop a sweet potato snack as an added-value food product;International Journal of Gastronomy and Food Science;2023-06

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