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Oxidative stability of direct‐expanded chickpea–sorghum snacks

In contrast to other pulses, chickpea has a relatively high fat content (3%–10%). This study was designed to investigate direct‐expanded chickpea–sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerat...

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Detalles Bibliográficos
Autores principales: Bekele, Esayas K., Nosworthy, Matthew G., Henry, Carol J., Shand, Phyllis J., Tyler, Robert T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455968/
https://www.ncbi.nlm.nih.gov/pubmed/32884714
http://dx.doi.org/10.1002/fsn3.1731

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