Work

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

Year: 2008

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2008.08.050

Authors: Alex A. Anton, R. Gary Fulcher, Susan D. Arntfield

Institution: University of Manitoba

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2117085757

FWCI: 4.771

Cites: 58

Cited by: 322

Related to: 10