Work

Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product

Year: 2024

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.14579

Authors: Neslihan Bozdogan, Aylin Yaprak, Sebnem Tavman, Seher Kumcuoglu

Institution: Ege University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Ege University Research Foundation

OpenAlex ID: W4392962177

FWCI: 1.659

Cites: 65

Cited by: 7

Related to: 10