Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)

International Journal of Food Science and Technology

Volumn 48, Issue 9, 2013, Pages 1949-1955

  Pastor Cavada, Elena ^a   Drago, Silvina R ^b   González, Rolando J ^b   Juan, Rocío ^c   Pastor, Julio E ^c   Alaiz, Manuel ^a   Vioque, Javier ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Amino acid; Cereal; Extrusion; Mineral availability; Nutritional properties; Physical properties; Protein; Protein digestibility; Snacks; Wild legumes

Indexed keywords

CEREAL; MINERAL AVAILABILITY; NUTRITIONAL PROPERTIES; PROTEIN DIGESTIBILITY; SNACKS; WILD LEGUMES;

AMINO ACIDS; EXTRUSION; PHYSICAL PROPERTIES; PROTEINS; ZINC;

NUTRITION;

VICIA; VICIA LUTEA; VICIA SATIVA; VICIA SATIVA SUBSP. NIGRA; ZEA MAYS;

EID: 84881616158     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12175     Document Type: Article

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