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