Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds

Author:

Ramírez-Jiménez Aurea K.ORCID,Gaytán-Martínez Marcela,Morales-Sánchez EduardoORCID,Loarca-Piña GuadalupeORCID

Funder

Consejo Nacional de Ciencia y Tecnologia (CONACyT)-Mexico

FOMIX

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products;Anderson;Cereal Chemistry,1996

2. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking;Anton;Food Chemistry,2009

3. Official methods of analysis of AOAC International;AOAC International,2002

4. Physicochemical and sensory characteristics of no-bake wheat-soy snack bars;Aramouni;Journal of the Science of Food and Agriculture,2011

5. In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber;Bae;International Journal of Biological Macromolecules,2014

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