Development of Extruded Snacks with Protein Hydrolysed from Jumbo Squid (Dosidicus gigas) by-Product and Cañihua (Chenopodium pallidicaule Aellen)
Author:
Affiliation:
1. Carrera de Ingeniería Industrial, Universidad de Lima, Av. Javier Prado Este 4600, Surco, Lima 15023, Peru
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/25/1/4/pdf
Reference11 articles.
1. Extruded snacks from industrial by-products: A review;Grasso;Trends Food Sci. Technol.,2020
2. Recent development, challenges, and prospects of extrusion technology;Abdullah;Future Foods,2021
3. Valenzuela-Lagarda, J.L., Pacheco-Aguilar, R., Gutiérrez-Dorado, R., Mendoza, J.L., López-Valenzuela, J.Á., Mazorra-Manzano, M.Á., and Muy-Rangel, M.D. (2021). Interaction of squid (Dosidicus giga) mantle protein with a mixtures of potato and corn starch in an extruded snack, as characterized by FTIR and DSC. Molecules, 26.
4. Desarrollo de barras nutritivas utilizando cereales, granos andinos y concentrado proteico de pota;J. High Andean Res.,2022
5. Desarrollo de un producto extruido a base de cereales y concentrado de proteína de calamar gigante (Dosidicus gigas);Intropica,2021
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