Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
The market for snack foods is currently heading for healthier choices. Extrusion-based snacks made of starch are widespread but less nutrient-dense. Therefore, an effort to produce expanded snacks with higher protein was attempted. However, the physical properties of high protein extrudates are less...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115808/ http://psasir.upm.edu.my/id/eprint/115808/1/115808.pdf |