Drying Characteristics of Bean Analog - A Sorghum Based Extruded Product-Reference-Cited by-同舟云学术

Drying Characteristics of Bean Analog - A Sorghum Based Extruded Product

Published:2016-07-01 Issue:2 Volume:41 Page:e12856
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Adedeji Akinbode A.¹²,Suhr Elsie¹,Bhadriraju Subramanyam¹,Alavi Sajid¹

Affiliation:

1. Department of Grain Science and Industry; Kansas State University; Manhattan KS

2. Department of Biosystems and Agricultural Engineering; University of Kentucky; Lexington KY

Funder

Kansas Grain Sorghum Commission and United State Department of Agriculture - International Science and Education (ISE) Program (USDA-ISE)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12856/fullpdf

Reference49 articles.

1. A Novel cooked extruded lentils analog: Physical and chemical properties;Abu-Ghoush;J. Food Sci. Technol.,2014

2. Sensory and nutritional properties of a novel cooked extruded lentils analog;Abu-Ghoush;J. Food Process. Preserv.,2015

3. Effect of pretreatments on drying characteristics of okra;Adedeji;Drying Technol,2008

4. Adedeji , A.A. Joseph , M. Alavi , S. 2012 Development of a novel sorghum based bean like product - bean analog Proceedings of American Association of Cereal Chemists' International (AACCI) Conference 2012

5. AOAC Method 930.15 2010 Moisture Determination Anonymous Official Methods of Analysis of AOAC International

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