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Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

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Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

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García-Segovia, P.; Igual Ramo, M.; Noguerol-Meseguer, AT.; Martínez-Monzó, J. (2020). Use of insects and pea powder as alternative protein and mineral sources in extruded snacks. European Food Research and Technology. 246(4):703-712. https://doi.org/10.1007/s00217-020-03441-y

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Título: Use of insects and pea powder as alternative protein and mineral sources in extruded snacks
Autor: García-Segovia, Purificación Igual Ramo, Marta Noguerol-Meseguer, Ana Teresa Martínez-Monzó, Javier
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] One of the general trends in the food industry is the production of new healthy snack products. Extrusion is one of the most versatile and efficient food processing techniques used in preparation of starch-based foods. ...[+]
Palabras clave: Extrusion , Edible insects , Pea , Snack , Protein , Minerals
Derechos de uso: Cerrado
Fuente:
European Food Research and Technology. (issn: 1438-2377 )
DOI: 10.1007/s00217-020-03441-y
Editorial:
Springer-Verlag
Versión del editor: https://doi.org/10.1007/s00217-020-03441-y
Tipo: Artículo

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