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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2016
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| Materias: | |
| 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 |