Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 m...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Michela Costantini, Martins Sabovics, Ruta Galoburda, Tatjana Kince, Evita Straumite, Carmine Summo, Antonella Pasqualone
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2021-12-01
סדרה:	Foods
נושאים:	extrusion-cooking legumes extruder die texture profile phytates oligosaccharides
גישה מקוונת:	https://www.mdpi.com/2304-8158/10/12/3015
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!