Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
The market for snack foods is currently heading for healthier choices. Extrusion-based snacks made of starch are widespread but less nutrient-dense. Therefore, an effort to produce expanded snacks with higher protein was attempted. However, the physical properties of high protein extrudates are less...
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| 主要な著者: | , , , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Rynnye Lyan Resources
2024
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/115808/1/115808.pdf http://psasir.upm.edu.my/id/eprint/115808/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_7__fr-2022-440_abu_talib.pdf |
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