Article ID Journal Published Year Pages File Type
10539159 Food Chemistry 2011 7 Pages PDF
Abstract
► Expanded products were obtained with mixtures of flour from wild legumes and cereals. ► It has obtained a more accurate profile of amino acids. ► Extruded products are whole grain food grade. ► They have better nutritional quality than a traditional extrudate. ► They have made with wild legumes which make them innovative products.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice
Authors
, , , , , , ,