Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 m...

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Detalles Bibliográficos
Autores principales: Costantini, Michela, Sabovics, Martins, Galoburda, Ruta, Kince, Tatjana, Straumite, Evita, Summo, Carmine, Pasqualone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701229/
https://www.ncbi.nlm.nih.gov/pubmed/34945566
http://dx.doi.org/10.3390/foods10123015

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701229/
https://www.ncbi.nlm.nih.gov/pubmed/34945566
http://dx.doi.org/10.3390/foods10123015

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