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Development and evaluation of extruded ready-to-eat snack from optimized rice kersting’s groundnut and lemon pomace composite flours

机译：从优化的米饭Kerstings Grestnut和Lemon Pomace复合面粉开发和评估挤压即食零食

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摘要

Proximate composition and functional properties of composite flour

机译：复合面粉的近似组成和功能性

著录项

期刊名称 Journal of Food Science and Technology
作者
Olugbenga Olufemi Awolu; Augustine Osigwe Magoh; Modupe E. Ojewumi;
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作者单位

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年(卷),期 2020(57),1
年度 2020
页码 86–95
总页数 10
原文格式 PDF
正文语种
中图分类营养学;
关键词

机译：复合面粉;挤出;响应面方法;米粉;MILLOLAB;

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专利

1. Development and evaluation of extruded ready-to-eat snack from optimized rice, kersting's groundnut and lemon pomace composite flours [J] . Awolu Olugbenga Olufemi, Magoh Augustine Osigwe, Ojewumi Modupe E. Journal of Food Science and Technology . 2020,第1期

机译：从优化的米饭，Kersting's Grestnut和Lemon Pomace复合面粉开发和评估挤压即用餐零食
2. Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting's groundnut composite flours [J] . Awolu Olugbenga Olufemi, Oluwaferanmi Patience Morayo, Fafowora Oluwatobi Iyanuoluwa, LWT-Food Science & Technology . 2015,第1期

机译：优化从大米，木薯和柯斯特的花生复合粉生产即食小吃的挤压工艺
3. Nutritional and antioxidant potential of rice flour enriched with kersting’s groundnut (Kerstingiella geocarpa) and lemon pomace [J] . Olugbenga O. Awolu, Magoh A. Osigwe International Journal of Food Studies . 2019,第1期

机译：米粉富含kersting的花生（Kerstingiella geocarpa）和柠檬果渣的营养和抗氧化潜力
4. DEVELOPMENT OF SORGHUM (Sorghum bicolor) AND RAGI (Eleusine coracana) BASED READY-TO-EAT SNACKS USING TWIN SCREW EXTRUDER [C] . SRINIVASA RAOP, M. Ravi Kumar Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2010

机译：使用双螺杆挤出机的高粱（高粱双色）和Ragi（Eleusine Coracana）的ragi（Eleusine coracana）的开发
5. Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development. [D] . Traynham, Toshiba Lynne. 2006

机译：评价挤压混合面粉中的低脂大豆粉及其对面包和面团发育的影响。
6. Development of extruded Ready-To-Eat (RTE) snacks using corn black gram roots and tuber flour blends [O] . M. Kavya Reddy, Aparna Kuna, N. Lakshmi Devi, 2014

机译：利用玉米黑克块根和块茎粉混合物开发膨化即食（RTE）小吃
7. Nutritional and antioxidant potential of rice flour enriched with kersting’s groundnut (Kerstingiella geocarpa) and lemon pomace [O] . 2019

机译：米粉的营养和抗氧化潜力富含Kersting's Grestnut（Kerstingiella Geocarpa）和柠檬泥

Development and evaluation of extruded ready-to-eat snack from optimized rice kersting’s groundnut and lemon pomace composite flours

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