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Evaluation of quality changes in nutritionally enriched extruded snacks during storage
The aim of this study was to evaluate changes in the physical, chemical and sensory properties of a low fat-high protein, fiber enriched extruded snack. It was packed in metalized polypropylene/polyethylene (PP/PE) laminate pouches, under modified atmosphere packaging (MAP) with nitrogen flushing an...
Sparad:
| I publikationen: | J Food Sci Technol |
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| Huvudupphovsmän: | , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2018
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133873/ https://ncbi.nlm.nih.gov/pubmed/30228392 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3319-3 |
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