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Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean
Texturized defatted meals from sunflower, soybean and flaxseed prepared using extrusion technology were incorporated in noodles to improve the protein content of noodles. Noodles were also evaluated for chemical composition, cooking quality, color, functional, textural and sensory properties. Sensor...
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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/PMC4554678/ https://ncbi.nlm.nih.gov/pubmed/26345004 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1630-1 |
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