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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

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