Development of protein-rich sorghum-based expanded snacks using extrusion technology

International Journal of Food Properties

Volumn 16, Issue 2, 2013, Pages 263-276

  Devi, Nanubala Lakshmi ^a   Shobha, Sagaram ^a   Tang, Xiaozhi ^b   Shaur, Samer Ali ^b   Dogan, Hulya ^b   Alavi, Sajid ^b  

^a ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Defatted soy flour; Extrusion; Lentil flour; Snacks; Sorghum; Whey protein isolate

Indexed keywords

DEFATTED SOY FLOURS; LENTIL FLOUR; SNACKS; SORGHUM; WHEY PROTEIN ISOLATE;

AGRONOMY; ARID REGIONS; CRUSHING; EXPANSION; EXTRUSION; MECHANICAL PROPERTIES; MICROSTRUCTURE;

PROTEINS;

GLYCINE MAX; LENS CULINARIS; ZEA MAYS;

EID: 84871817501     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.551865     Document Type: Article

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