Title : ( Optimization of the formulation conditions for development of extruded Ready-to-Eat snacks using germinated mung bean and corn )
Authors: nasrin fayyaz , Mohebbat Mohebbi , Elnaz Milani ,
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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.
Keywords
, Extrusion, germinated mung bean, functional properties, antioxidant content, optimization
@article{paperid:1067325,
author = {Fayyaz, Nasrin and Mohebbi, Mohebbat and Elnaz Milani},
title = {Optimization of the formulation conditions for development of extruded Ready-to-Eat snacks using germinated mung bean and corn},
journal = {Journal of Clinical and Analytical Medicine},
year = {2017},
volume = {8},
number = {1},
month = {June},
issn = {1309-0720},
pages = {1--18},
numpages = {17},
keywords = {Extrusion; germinated mung bean; functional properties; antioxidant content; optimization},
}
%0 Journal Article
%T Optimization of the formulation conditions for development of extruded Ready-to-Eat snacks using germinated mung bean and corn
%A Fayyaz, Nasrin
%A Mohebbi, Mohebbat
%A Elnaz Milani
%J Journal of Clinical and Analytical Medicine
%@ 1309-0720
%D 2017
