High protein and low-fat chips (snack) made out of a legume mixture
Snacks tend to be unhealthy products, so it is important to develop more nutritious alternatives. For this reason, the aim of this research was to develop legume chips for use as a snack food and evaluate their nutritional properties and sensory characteristics. Common bean, broad bean, and textured...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2019-01-01
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| coleção: | CyTA - Journal of Food |
| Assuntos: | |
| Acesso em linha: | http://dx.doi.org/10.1080/19476337.2019.1617353 |
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