Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile (120, 140 and 160 °C at the die) and air inje...

Descripción completa

Detalles Bibliográficos
Autores principales: Sinaki, Nasibeh Y., Paliwal, Jitendra, Koksel, Filiz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957081/
https://www.ncbi.nlm.nih.gov/pubmed/36832963
http://dx.doi.org/10.3390/foods12040889

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957081/
https://www.ncbi.nlm.nih.gov/pubmed/36832963
http://dx.doi.org/10.3390/foods12040889

Ejemplares similares