Soybean-Enriched Snacks Based on African Rice

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological...

Descripción completa

Detalles Bibliográficos
Autores principales: Marengo, Mauro, Akoto, Hannah F., Zanoletti, Miriam, Carpen, Aristodemo, Buratti, Simona, Benedetti, Simona, Barbiroli, Alberto, Johnson, Paa-Nii T., Sakyi-Dawson, Esther O., Saalia, Firibu K., Bonomi, Francesco, Pagani, Maria Ambrogina, Manful, John, Iametti, Stefania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302339/
https://www.ncbi.nlm.nih.gov/pubmed/28231133
http://dx.doi.org/10.3390/foods5020038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302339/
https://www.ncbi.nlm.nih.gov/pubmed/28231133
http://dx.doi.org/10.3390/foods5020038

Ejemplares similares