The development of expanded snack product made from pumpkin flour-corn grits: Effect of extrusion conditions and formulations on physical characteristics and microstructure
Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufactur...
| Published in: | Foods |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2013
|
| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85007231177&doi=10.3390%2ffoods2020160&partnerID=40&md5=1c1260fb4879100329963e363262438d |