|
|||||
|
|
Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking |
|
| Authors: | Alex A. Anton R. Gary FulcherSusan D. Arntfield |
| Affiliation: | Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2 |
| Abstract: | |
| Keywords: | Beans Corn starch Extrusion Texture Antioxidants Phytic acid Trypsin inhibitors |
| 本文献已被 ScienceDirect 等数据库收录！ | |