The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack-Reference-Cited by-同舟云学术

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The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

Published:2016-04-06 Issue:4 Volume:5 Page:26
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Patil Swapnil,Brennan Margaret,Mason Susan,Brennan Charles

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/5/2/26/pdf

Reference38 articles.

1. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure

2. A concept test of novel healthy snacks among adolescents: Antecedents of preferences and buying intentions

3. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

4. Sugar replacement in sweetened bakery goods

5. Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature

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1. The role of fiber in modulating plant protein-induced metabolic responses;Critical Reviews in Food Science and Nutrition;2024-08-17

2. Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties;International Journal of Food Science & Technology;2024-07-14

3. Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety;Trends in Food Science & Technology;2024-05

4. Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review;Legume Science;2024-04-30

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

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