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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Main Authors: 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
格式: 文件
语言:English
出版: MDPI AG 2016-05-01
丛编:Foods
主题:
e-nose
e-tongue
extrudates
rice
soybean enriched snacks
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