The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges
Ayten Aylin Tas, Asrar Shah
Topics & Concepts
LegumeFood scienceExtrusionExtrusion cookingBiotechnologyNutrientSnack foodBusinessAgronomyBiologyMaterials scienceStarchMetallurgyEcologyFood composition and propertiesProteins in Food SystemsPhytase and its Applications