Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour

LWT

Volumn 64, Issue 2, 2015, Pages 1047-1056

  Ramos Diaz, Jose Martin ^a   Suuronen, Jussi Petteri ^a   Deegan, Kevin C ^a,b   Serimaa, Ritva ^a   Tuorila, Hely ^a   Jouppila, Kirsi ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VALIO LTD   (Finland)

Author keywords

Amaranth; Extrusion; Ka iwa; Quinoa; Sensory attributes

Indexed keywords

ADHESIVES; EXTRUSION;

AMARANTH; EXTRUSION CONDITIONS; NUTRITIONAL VALUE; QUINOA; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; TEMPORAL ANALYSIS; X RAY MICROTOMOGRAPHY;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84944894446     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.011     Document Type: Article

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