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首页> Journal of food science> Exploring the potential of flour, starch concentrate, and protein concentrate from Richlea lentils in the development of lentil based extruded puffs.

Exploring the potential of flour, starch concentrate, and protein concentrate from Richlea lentils in the development of lentil based extruded puffs.

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作者： Edwin,Allan ^[1] ; Dilpreet S,Bajwa ^[2] ; Girish M,Ganjyal ^[3] ; Sun-Hwa,Kim ^[4] ; Kevin E,McPhee ^[5] ; Moses,Obiri-Yeboah ^[6] ; Wan-Yuan,Kuo ^[1]

作者单位： Sustainable Food Systems Program, Department of Food Systems, Nutrition and Kinesiology, Montana State University, Bozeman, Montana, USA. ^[1] Mechanical Engineering Program, Mechanical and Industrial Engineering Department, Montana State University, Bozeman, Montana, USA. ^[2] Food Processing Extension and Research Program, School of Food Science, Washington State University, Pullman, Washington, USA. ^[3] Hospitality Management Program, Department of Marketing and Hospitality Management, Coastal Carolina University, Conway, South Carolina, USA. ^[4] Plant Genetics and Breeding, Department of Plant Science and Plant Pathology, Montana State University, Bozeman, Montana, USA. ^[5] Data Science Department, Pacific Northwest National Laboratory, Richland, Washington, USA. ^[6]

关键词 extruded puffs lentil protein concentrate lentil starch concentrate lentils

主题词兵豆属植物(Lens Plant);面粉(Flour);淀粉(Starch);人类(Humans);味觉(Taste);成年人(Adult);植物蛋白质类(Plant Proteins);食品处理和加工(Food Handling);男(雄)性(Male);女(雌)性(Female);青年人(Young Adult);种子(Seeds);硬度(Hardness)

DOI 10.1111/1750-3841.17555

PMID 39636812

发布时间 2024-12-27

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Journal of food science

Journal of food science

2024年89卷12期

9622-9637页

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