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Development of baked and extruded functional foods from metabolic syndrome specific ingredient mix
The study was aimed to develop baked and extruded functional foods from Metabolic Syndrome (MS) specific designed ingredient mixes with optimum amino acid makeup using key food ingredients with functional properties such as whole cereals, legumes, skimmed milk powder, along with flaxseeds and fenugr...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554677/ https://ncbi.nlm.nih.gov/pubmed/26345000 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1638-6 |
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