Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture conte...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-12-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/1/38 |