Harnessing underutilized food crops for sustainable extruded snack production: a scoping review
Extruded snacks are primarily made from staple cereals. Incorporating underutilized crops can enhance their nutritional value and diversify ingredient supply. Quinoa, Bambara groundnut, orange-fleshed sweet potato (OFSP), and sesame seed are promising candidates, although evidence on their performan...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2026-05-01
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| Col·lecció: | Frontiers in Nutrition |
| Matèries: | |
| Accés en línia: | https://www.frontiersin.org/articles/10.3389/fnut.2026.1829365/full |
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