Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also exp...

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Detalles Bibliográficos
Autores principales: Proserpio, Cristina, Bresciani, Andrea, Marti, Alessandra, Pagliarini, Ella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698416/
https://www.ncbi.nlm.nih.gov/pubmed/33212867
http://dx.doi.org/10.3390/foods9111680

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698416/
https://www.ncbi.nlm.nih.gov/pubmed/33212867
http://dx.doi.org/10.3390/foods9111680

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