Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Autor: Nasibeh Y. Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal, Filiz Koksel

Publikováno v: Foods, Vol 11, Iss 1, p 38 (2021)

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 fir

Externí odkaz: https://doaj.org/article/4c96d0a0401e419a9e694fd919a355c3

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

Autor: Sinaki NY; Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Masatcioglu MT; Food Engineering Department, Tayfur Sokmen Campus, Hatay Mustafa Kemal University, Antakya 31034, Turkey., Paliwal J; Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Koksel F; Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Dec 24; Vol. 11 (1). Date of Electronic Publication: 2021 Dec 24.