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Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks
Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the parameters during baking can lead to significant...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463836/ https://www.ncbi.nlm.nih.gov/pubmed/32824075 http://dx.doi.org/10.3390/molecules25163716 |