Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture conte...

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Detalles Bibliográficos
Autores principales: Sinaki, Nasibeh Y., Masatcioglu, Mustafa Tugrul, Paliwal, Jitendra, Koksel, Filiz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750491/
https://www.ncbi.nlm.nih.gov/pubmed/35010164
http://dx.doi.org/10.3390/foods11010038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750491/
https://www.ncbi.nlm.nih.gov/pubmed/35010164
http://dx.doi.org/10.3390/foods11010038

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