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Sensory and Nutritional Properties of a Novel Cooked Extruded Lentils Analog |
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| Authors: | Mahmoud Abu‐Ghoush Sajid Alavi Koushik Adhikari Murad Al‐Holy Maher Al‐Dabbas |
| Affiliation: | 1. Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, Jordan;2. Department of Grain Science and Industry, Kansas State University, Manhattan, KS;3. Department of Food Science and Technology, University of Georgia, Griffin, GA;4. Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan |
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