Optimization of the formulation conditions for development of extruded Ready-to-Eat snacks using germinated mung bean and corn
سال
: 2017
چکیده: These days, health benefits and physiological effects of leguminous seeds have been highlighted. Mung bean contains high levels of necessary amino acids, polyphenols and oligosaccharides caused it to be a favorite nutritional food.
کلیدواژه(گان): Extrusion,germinated mung bean,functional properties,antioxidant content,optimization
کالکشن
:
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آمار بازدید
Optimization of the formulation conditions for development of extruded Ready-to-Eat snacks using germinated mung bean and corn
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| contributor author | نسرین فیاض | en |
| contributor author | محبت محبی | en |
| contributor author | Elnaz Milani | en |
| contributor author | nasrin fayyaz | fa |
| contributor author | Mohebbat Mohebbi | fa |
| date accessioned | 2020-06-06T13:39:02Z | |
| date available | 2020-06-06T13:39:02Z | |
| date issued | 2017 | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/3363514 | |
| description abstract | These days, health benefits and physiological effects of leguminous seeds have been highlighted. Mung bean contains high levels of necessary amino acids, polyphenols and oligosaccharides caused it to be a favorite nutritional food. | en |
| language | English | |
| title | Optimization of the formulation conditions for development of extruded Ready-to-Eat snacks using germinated mung bean and corn | en |
| type | Journal Paper | |
| contenttype | External Fulltext | |
| subject keywords | Extrusion | en |
| subject keywords | germinated mung bean | en |
| subject keywords | functional properties | en |
| subject keywords | antioxidant content | en |
| subject keywords | optimization | en |
| journal title | Journal of Clinical and Analytical Medicine | fa |
| pages | 18-Jan | |
| journal volume | 8 | |
| journal issue | 1 | |
| identifier link | https://profdoc.um.ac.ir/paper-abstract-1067325.html | |
| identifier articleid | 1067325 |