Nutritional aspects of composite flours for baked and extruded products: A review
Sign Up to like & getrecommendations! Published in 2024 at "Cereal Chemistry"
DOI: 10.1002/cche.10765
Abstract: Global hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition… read more here.
Keywords: baked extruded; extruded products; composite flours; aspects composite ... See more keywords
Effect of feed components on quality parameters of wheat–tef–sesame–tomato based extruded products
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3187-x
Abstract: AbstractWheat flour is one of the principal ingredients in extruded wheat products. Wheat-based extruded products have relatively low protein and high gluten contents as well as a high glycemic index. Incorporation of nutrient-rich supplements could… read more here.
Keywords: feed components; based extruded; sesame; extruded products ... See more keywords