Soybean-Enriched Snacks Based on African Rice

Soybean-Enriched Snacks Based on African Rice

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological...

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Bibliografische gegevens
Hoofdauteurs: Mauro Marengo, Hannah F. Akoto, Miriam Zanoletti, Aristodemo Carpen, Simona Buratti, Simona Benedetti, Alberto Barbiroli, Paa-Nii T. Johnson, Esther O. Sakyi-Dawson, Firibu K. Saalia, Francesco Bonomi, Maria Ambrogina Pagani, John Manful, Stefania Iametti
Formaat: Artikel
Taal:English
Gepubliceerd in: MDPI AG 2016-05-01
Reeks:Foods
Onderwerpen:
e-nose
e-tongue
extrudates
rice
soybean enriched snacks
Online toegang:http://www.mdpi.com/2304-8158/5/2/38

Internet

http://www.mdpi.com/2304-8158/5/2/38

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