Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Journal of Food Process Engineering

Volumn 42, Issue 3, 2019, Pages

  Chan, Elyssa ^a   Masatcioglu, Tugrul M ^b   Koksel, Filiz ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; CEREAL PRODUCTS; EXPANSION; EXTRUSION; GASES; NATURAL GAS WELLS; PHYSICAL PROPERTIES; PROTEINS;

BREAKFAST CEREALS; ECOLOGICAL BENEFITS; EXTRUDATE EXPANSION; INNOVATIVE TECHNOLOGY; MICROSCOPY IMAGING; PHYSICAL BLOWING AGENTS; READY-TO-EAT SNACKS; TEXTURAL PARAMETERS;

BLOWING AGENTS;

EID: 85059942920     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12989     Document Type: Article

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