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Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also exp...
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| 出版年: | Foods |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7698416/ https://ncbi.nlm.nih.gov/pubmed/33212867 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111680 |
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