Use of Legumes in Extrusion Cooking: A Review

The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent pote...

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Detalles Bibliográficos
Autores principales: Pasqualone, Antonella, Costantini, Michela, Coldea, Teodora Emilia, Summo, Carmine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404795/
https://www.ncbi.nlm.nih.gov/pubmed/32698316
http://dx.doi.org/10.3390/foods9070958

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404795/
https://www.ncbi.nlm.nih.gov/pubmed/32698316
http://dx.doi.org/10.3390/foods9070958

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