Soybean-Enriched Snacks Based on African Rice
Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological...
Main Authors: | , , , , , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2016-05-01
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Series: | Foods |
Subjects: | |
Online Access: | http://www.mdpi.com/2304-8158/5/2/38 |