The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associat...

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Detalles Bibliográficos
Autores principales: Patil, Swapnil S., Brennan, Margaret A., Mason, Susan L., Brennan, Charles S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Brief Report
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302351/
https://www.ncbi.nlm.nih.gov/pubmed/28231121
http://dx.doi.org/10.3390/foods5020026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302351/
https://www.ncbi.nlm.nih.gov/pubmed/28231121
http://dx.doi.org/10.3390/foods5020026

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