[
Ajita, T. (2018). Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products. In S.Z. Qamar (Eds.), Extrusion of Metals, Polymers and Food Products. IntechOpen. DOI: 10.5772/intechopen.7349610.5772/intechopen.73496
]Search in Google Scholar
[
Arendt, E. K., & Zannini, E. (2013). Cereal Grains for the Food and Beverage Industries. Sawston: Woodhead Publishing10.1533/9780857098924
]Search in Google Scholar
[
Autio, K., & Eliasson, A. C. (2009). Rye Starch. In J. BeMiller & R. Whistler (Eds.), Starch (pp. 579–587).Cambridge: Academic Press.
]Search in Google Scholar
[
Autio, K., & Salmenkallio-Marttila, M. (2003). Understanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy. In G. Kaletunç & K.J. Breslauer (Eds.), Characterization of Cereals and Flours (1st ed.). Boca Raton: CRC Press.
]Search in Google Scholar
[
Berski, W., Ptaszek, A., Ptaszek, P., Ziobro, R., Kowalski, G., Grzesik, M., & Achremowicz, B. (2011). Pasting and rheological properties of oat starch and its derivatives. Carbohydrate Polymers, 83(2), 665–671. DOI: 10.1016/J.CARBPOL.2010.08.03610.1016/j.carbpol.2010.08.036
]Search in Google Scholar
[
Brennan, M. A., Merts, I., Monro, J., Woolnough, J., & Brennan, C. S. (2008). Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals. Starch - Stärke, 60(5), 248–256. DOI: 10.1002/STAR.20070069810.1002/star.200700698
]Search in Google Scholar
[
Breslin, J. C. (2020). Drying. In A.A. Perdon, S.S. Schonauer & K.S. Poutanen (Eds.) Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production (pp. 249–269). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Breslin, J. C., & Knott, K. (2020). Toasting. In A.A. Perdon, S.S. Schonauer & K.S. Poutanen (Eds.) Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production (pp. 299–321). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Caldwell, E. F., Fast, R. B., Strahm, B., Whalen, P., & Schonauer, S. L. (2020). Cooking. In A.A. Perdon, S.S. Schonauer & K.S. Poutanen (Eds.) Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production (pp. 203–248). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Chang, Q., Zheng, B., Zhang, Y., & Zeng, H. (2021). A comprehensive review of the factors influencing the formation of retrograded starch. International Journal of Biological Macromolecules, 186, 163–173. DOI: 10.1016/J.IJBIOMAC.2021.07.05010.1016/j.ijbiomac.2021.07.05034246668
]Search in Google Scholar
[
Changmai, M., & Purkait, M. K. (2021). Membrane adsorption. Interface Science and Technology, 33, 629–653. DOI: 10.1016/B978-0-12-818805-7.00007-210.1016/B978-0-12-818805-7.00007-2
]Search in Google Scholar
[
Copeland, L., Blazek, J., Salman, H., & Tang, M. C. (2009). Form and functionality of starch. Food Hydrocolloids, 23(6), 1527–1534. DOI: 10.1016/J.FOODHYD.2008.09.01610.1016/j.foodhyd.2008.09.016
]Search in Google Scholar
[
Costantini, M., Sabovics, M., Galoburda, R., Kince, T., Straumite, E., Summo, C., & Pasqualone, A. (2021). Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods 2021 10(12), 3015. DOI: 10.3390/FOODS1012301510.3390/foods10123015870122934945566
]Search in Google Scholar
[
Delcour, J. A., & Hoseney, R. C. (2010). Principles of Cereal Science and Technology DOI: 10.1094/9781891127632.00210.1094/9781891127632.002
]Search in Google Scholar
[
Demiate, I. M., Figueroa, A. M., Zortéa Guidolin, M. E. B., Rodrigues dos Santos, T. P., Yangcheng, H., Chang, F., & Jane, J. lin. (2016). Physicochemical characterization of starches from dry beans cultivated in Brazil. Food Hydrocolloids, 61, 812–820. DOI: 10.1016/J. FOODHYD.2016.07.014
]Search in Google Scholar
[
FAO. (2017). FAO/INFOODS Global food composition database for pulses. Version 1.0 -uPulses 1.0. Retrieved from https://www.fao.org/documents/card/en/c/8c492fec-366e-4c0d-a2b9-50cf194856f2/
]Search in Google Scholar
[
Fast, R. B., Perdon, A. A., & Schonauer, S. L. (2020). Breakfast—Forms, ingredients, and process flow. In A.A. Perdon, S.S. Schonauer & K.S. Poutanen (Eds.) Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production (pp. 5–35). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Fineli. (2022). Fineli, National Food Composition Database. Retrieved from https://fineli.fi/fineli/en/index
]Search in Google Scholar
[
FoodData Central. (2019). FoodData Central. Retrieved from https://fdc.nal.usda.gov/fdc-app.html#/food-details/168884/nutrients
]Search in Google Scholar
[
Foschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S. (2013). The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science, 58(2), 216–227. DOI: 10.1016/J.JCS.2013.05.01010.1016/j.jcs.2013.05.010
]Search in Google Scholar
[
Gates, F. K., Dobraszczyk, B. J., Stoddard, F. L., Sontag-Strohm, T., & Salovaara, H. (2008). Interaction of heat-moisture conditions and physical properties in oat processing: I. Mechanical properties of steamed oat groats. Journal of Cereal Science, 47(2), 239–244. DOI: 10.1016/J.JCS.2007.04.00310.1016/j.jcs.2007.04.003
]Search in Google Scholar
[
Gates, F. K., Sontag-Strohm, T., Stoddard, F. L., Dobraszczyk, B. J., & Salovaara, H. (2008). Interaction of heat–moisture conditions and physical properties in oat processing: II. Flake quality. Journal of Cereal Science, 48(2), 288–293. DOI: 10.1016/J.JCS.2007.09.00910.1016/j.jcs.2007.09.009
]Search in Google Scholar
[
George, J. A., Caldwell, E. F., Fast, R. B., Lauhoff, C., & Levine, L. (2020). Milling and forming. In A.A. Perdon, S.S. Schonauer & K.S. Poutanen (Eds.) Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production (pp. 271–290). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Gomand, S. V., Verwimp, T., Goesaert, H., & Delcour, J. A. (2011). Structural and physicochemical characterisation of rye starch. Carbohydrate Research, 346(17), 2727–2735. DOI: 10.1016/J.CARRES.2011.09.02410.1016/j.carres.2011.09.02422055821
]Search in Google Scholar
[
Huang, V. T., & Perdon, A. A. (2020). Major changes in cereal biopolymers during ready-to-eat cereal processing. In A.A. Perdon, S.S. Schonauer & K.S. Poutanen (Eds.) Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production (pp. 109–140). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Joint Research Centre. (2021). Nutritional value of whole grains | Knowledge for policy. Nutritional Value of Whole Grains. Retrieved from https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/whole-grain-nutritional-value-whole-2_en
]Search in Google Scholar
[
Joshi, M., Aldred, P., McKnight, S., Panozzo, J. F., Kasapis, S., Adhikari, R., & Adhikari, B. (2013). Physicochemical and functional characteristics of lentil starch. Carbohydrate Polymers, 92(2), 1484–1496. DOI: 10.1016/J.CARBPOL.2012.10.03510.1016/j.carbpol.2012.10.03523399180
]Search in Google Scholar
[
Kaletunç, G., & Breslauer, K. J. (2003). Calorimetry of Pre- and Postextruded Cereal Flours. In G. Kaletunç & K. J. Breslauer (Eds.), Characterization of Cereals and Flours (1st ed.). Boca Raton: CRC Press.
]Search in Google Scholar
[
Kalnina, S., Rakcejeva, T., & Kunkulberga, D. (2015). Rheological properties of whole grain wheat, rye and hulless barley flour blens for pasta production. RESEARCH FOR RURAL DEV ELOPMEN T, 1, 150–156.
]Search in Google Scholar
[
Kambabazi, M. R., Okoth, M. W., Ngala, S., Njue, L., & Vasanthakaalam, H. (2021). Evaluation Of Nutrient Content In Red Kidney Beans, Amaranth Leaves, Sweet Potato Roots And Carrots Cultivated In Rwanda. African Journal of Food, Agriculture, Nutrition and Development, 21(4), 17801–17814. DOI: 10.18697/AJFAND.99.2109510.18697/ajfand.99.21095
]Search in Google Scholar
[
Kaur, M., & Singh, N. (2007). Relationships Between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars. International Journal of Food Properties, 9(4), 597–608. DOI: 10.1080/1094291060085377410.1080/10942910600853774
]Search in Google Scholar
[
Korkerd, S., Wanlapa, S., Puttanlek, C., Uttapap, D., & Rungsardthong, V. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal of Food Science and Technology, 53(1), 561. DOI: 10.1007/S13197-015-2039-110.1007/s13197-015-2039-1471146426787975
]Search in Google Scholar
[
Kristiawan, M., Chaunier, L., Sandoval, A. J., & Della Valle, G. (2020). Extrusion—Cooking and expansion. In A.A. Perdon, S.S. Schonauer & K.S. Poutanen (Eds.) Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production (pp. 141–167). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Kumar, L., Brennan, M., Brennan, C., & Zheng, H. (2022). Thermal, pasting and structural studies of oat starch-caseinate interactions. Food Chemistry, 373, 131433. DOI: 10.1016/J.FOODCHEM.2021.13143310.1016/j.foodchem.2021.13143334763187
]Search in Google Scholar
[
Kumar, S., Singh, S. S., Dwivedi, S. K., Idris, M., Sangle, U. R., Singh, O. N., Ram, T., & Kumar, A. (2013). Rice. Indian Journal of Genetics and Plant Breeding, 77(2), 114–154. DOI: 10.1533/9780857098924.11410.1533/9780857098924.114
]Search in Google Scholar
[
Lee, K. M., Bean, S. R., Alavi, S., Herrman, T. J., & Waniska, R. D. (2006). Physical and Biochemical Properties of Maize Hardness and Extrudates of Selected Hybrids. Journal of Agricultural and Food Chemistry, 54(12), 4260–4269. DOI: 10.1021/JF053101V10.1021/jf053101v16756355
]Search in Google Scholar
[
Lemmens, E., Deleu, L. J., De Brier, N., Smolders, E., & Delcour, J. A. (2021). Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat. LWT, 143, 111079. DOI: 10.1016/J.LWT.2021.11107910.1016/j.lwt.2021.111079
]Search in Google Scholar
[
Lewicki, P., Marzec, A., & Kuropatwa, M. (2007). Influence of water activity on texture of corn flakes. Acta Agrophysica, 9(1), 79–90.
]Search in Google Scholar
[
Liu, S., Yuan, T. Z., Wang, X., Reimer, M., Isaak, C., & Ai, Y. (2019). Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800. Food Hydrocolloids, 94, 217–228. DOI: 10.1016/J.FOODHYD.2019.03.01510.1016/j.foodhyd.2019.03.015
]Search in Google Scholar
[
Liu, X., Huang, S., Chao, C., Yu, J., Copeland, L., & Wang, S. (2022). Changes of starch during thermal processing of foods: Current status and future directions. Trends in Food Science & Technology, 119, 320–337. DOI: 10.1016/J.TIFS.2021.12.01110.1016/j.tifs.2021.12.011
]Search in Google Scholar
[
Lu, Z. H., Donner, E., Tsao, R., Ramdath, D. D., & Liu, Q. (2018). Physicochemical and digestion characteristics of flour and starch from eight Canadian red and green lentils. International Journal of Food Science & Technology, 53(3), 735–746. DOI: 10.1111/IJFS.1364910.1111/ijfs.13649
]Search in Google Scholar
[
Margier, M., Georgé, S., Hafnaoui, N., Remond, D., Nowicki, M., Du Chaffaut, L., Amiot, M. J., & Reboul, E. (2018). Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method. Nutrients, 10(11). DOI: 10.3390/NU1011166810.3390/nu10111668626682930400385
]Search in Google Scholar
[
Marinangeli, C. P. F., Curran, J., Barr, S. I., Slavin, J., Puri, S., Swaminathan, S., Tapsell, L., & Patterson, C. A. (2017). Enhancing nutrition with pulses: defining a recommended serving size for adults. Nutrition Reviews, 75(12), 990. DOI: 10.1093/NUTRIT/NUX05810.1093/nutrit/nux058591435229202192
]Search in Google Scholar
[
Mehta, R. S., & Mehta, R. (2014). Addressing texture challenges in baked goods with fiber. Food Texture Design and Optimization, 9780470672426, 245–280. DOI: 10.1002/9781118765616.CH1010.1002/9781118765616.ch10
]Search in Google Scholar
[
Michel, M. R., Aguilar-Zárate, P., Espinoza-Velázquez, J., Aguilar, C. N., Rodríguez-Herrera, R., Michel, M. R., Aguilar-Zárate, P., Espinoza-Velázquez, J., Aguilar, C. N., & Rodríguez-Herrera, R. (2020). Environmental effects on chemical composition and physical properties of polyembryonic maize grain. TIP. Revista Especializada En Ciencias Químico-Biológicas, 23, 1–9. DOI: 10.22201/FESZ.23958723E.2020.0.22110.22201/fesz.23958723e.2020.0.221
]Search in Google Scholar
[
Mordor Intelligence. (2022). Breakfast Cereals Market - Growth, Trends, COVID-19 Impact, and Forecasts (2022 - 2027). Retrieved from https://www.researchandmarkets.com/reports/4602376/breakfast-cereals-market-growth-trends-covid
]Search in Google Scholar
[
Mühlbauer, W., & Müller, J. (2020). Maize (Zea mays L.). Drying Atlas, 75–84. DOI: 10.1016/B978-0-12-818162-1.00009-210.1016/B978-0-12-818162-1.00009-2
]Search in Google Scholar
[
Mullins, A. P., & Arjmandi, B. H. (2021). Health Benefits of Plant-Based Nutrition: Focus on Beans in Cardiometabolic Diseases. Nutrients, 13(2), 1–16. DOI: 10.3390/NU1302051910.3390/nu13020519791574733562498
]Search in Google Scholar
[
Nordlund, E., Heiniö, R. L., Viljanen, K., Pihlava, J. M., Lehtinen, P., & Poutanen, K. (2013). Flavour and stability of rye grain fractions in relation to their chemical composition. Food Research International, 54(1), 48–56. DOI: 10.1016/J.FOODRES.2013.05.03410.1016/j.foodres.2013.05.034
]Search in Google Scholar
[
Pelgrom, P. J. M., Boom, R. M., & Schutyser, M. A. I. (2015). Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes. Food and Bioprocess Technology, 8(7), 1495–1502. DOI: 10.1007/S11947-015-1513-0/FIGURES/6
]Search in Google Scholar
[
Perdon, A. A., Poutanen, K. S., & Schonauer, S. L. (2020). Breakfast cereals and how they are made—Introduction. In A.A. Perdon, S.S. Schonauer & K.S. Poutanen (Eds.) Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production (pp. 1–4). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Poutanen, K. S. (2020). Cereal raw material pretreatment. In A.A. Perdon, S.S. Schonauer & K.S. Poutanen (Eds.)Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production (pp. 97–107). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Punia, S., Dhull, S. B., Sandhu, K. S., Kaur, M., & Purewal, S. S. (2020). Kidney bean (Phaseolus vulgaris) starch: A review. Legume Science, 2(3), e52. DOI: 10.1002/LEG3.5210.1002/leg3.52
]Search in Google Scholar
[
Quiroga Ledezma, C. C. (2018). Starch Interactions With Native and Added Food Components. In M. Sjöö & L. Nilsson (Eds.) Starch in Food: Structure, Function and Applications: Second Edition (pp. 769–801). Sawston: Woodhead Publishing.
]Search in Google Scholar
[
Ren, Y., Yuan, T. Z., Chigwedere, C. M., & Ai, Y. (2021). A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization. Comprehensive Reviews in Food Science and Food Safety, 20(3), 3061–3092. DOI: 10.1111/1541-4337.1273510.1111/1541-4337.1273533798276
]Search in Google Scholar
[
Robin, F., & Palzer, S. (2015). Texture of breakfast cereals and extruded products. In J. Chen & A. Rosenthal (Eds.) Modifying Food Texture: Novel Ingredients and Processing Techniques (pp. 203–235). Sawston: Woodhead Publishing10.1016/B978-1-78242-333-1.00010-3
]Search in Google Scholar
[
Robin, Frédéric, Schuchmann, H. P., & Palzer, S. (2012). Dietary fiber in extruded cereals: Limitations and opportunities. Trends in Food Science & Technology, 28(1), 23–32. DOI: 10.1016/J.TIFS.2012.06.00810.1016/j.tifs.2012.06.008
]Search in Google Scholar
[
Rolls, B. J., Meengs, J. S., & Roe, L. S. (2014). Variations in cereal volume affect the amount selected and eaten forbreakfast. Journal of the Academy of Nutrition and Dietetics, 114(9), 1411. DOI: 10.1016/J.JAND.2014.01.01410.1016/j.jand.2014.01.014414985424656953
]Search in Google Scholar
[
Safaei, K., & Yang, W. (2017). Effects of Grain Processing with Focus on Grinding and Steam-Flaking on Dairy Cow Performance. In V.D.C. Shields (Eds.), Herbivores. IntecOpen. DOI: 10.5772/6734410.5772/67344
]Search in Google Scholar
[
Salmenkallio-Marttila, M., Heiniö, R. L., Kaukovirta-Norja, A., & Poutanen, K. (2011). Flavor and Texture in Processing of New Oat Foods. In F.H. Webster & P.J. Wood (Eds.), Oats: Chemistry and Technology: Second Edition (pp. 333–346). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Sarker, A., Chakraborty, S., & Roy, M. (2020). Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt. Journal of Agriculture and Food Research, 2, 100062. DOI: 10.1016/J.JAFR.2020.10006210.1016/j.jafr.2020.100062
]Search in Google Scholar
[
Sim, S. Y. J., Srv, A., Chiang, J. H., & Henry, C. J. (2021). Plant Proteins for Future Foods: A Roadmap. Foods 2021, 10(8), 1967. DOI: 10.3390/FOODS1008196710.3390/foods10081967839131934441744
]Search in Google Scholar
[
Siyuan, S., Tong, L., & Liu, R. H. (2018). Corn phytochemicals and their health benefits. Food Science and Human Wellness, 7(3), 185–195. DOI: 10.1016/J.FSHW.2018.09.00310.1016/j.fshw.2018.09.003
]Search in Google Scholar
[
Smith, A. C. (2003). Textural Characterization of Extruded Materials and Influence of Common Additives. In G. Kaletunç & K. J. Breslauer (Eds.), Characterization of Cereals and Flours (1st ed.). Boca Raton: CRC Press.
]Search in Google Scholar
[
Sterna, V., Zute, S., & Brunava, L. (2016). Oat Grain Composition and its Nutrition Benefice. Agriculture and Agricultural Science Procedia, 8, 252–256. DOI: 10.1016/J.AASPRO.2016.02.10010.1016/j.aaspro.2016.02.100
]Search in Google Scholar
[
Sterna, V., Zute, S., Jansone, I., Brunava, L., & Kantane, I. (2015). The chemical composition of new oat varieties and breeding lines created in Latvia. Acta Biol. Univ. Daugavp., 15(2), 367–373.
]Search in Google Scholar
[
Sumithra, B., & Bhattacharya, S. (2008). Toasting of corn flakes: Product characteristics as a function of processing conditions. Journal of Food Engineering, 88(3), 419–428. DOI: 10.1016/J.JFOODENG.2008.03.00110.1016/j.jfoodeng.2008.03.001
]Search in Google Scholar
[
Taghinezhad, E., Khoshtaghaza, M. H., Minaei, S., Suzuki, T., & Brenner, T. (2016). Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming. Rice Science, 23(6), 339–344. DOI: 10.1016/J.RSCI.2016.06.00710.1016/j.rsci.2016.06.007
]Search in Google Scholar
[
Thani, R. J., Alu, S. E., & Yakubu, A. (2018). Evaluation of differently processed kidney bean seeds on nutrient and anti-nutrient compositions: implications for monogastric animal feeding. Nigerian Journal of Animal Science, 20(1), 134–144. DOI: 10.4314/tjas.v20i1.
]Search in Google Scholar
[
Tunick, M. H., Onwulata, C. I., Thomas, A. E., Phillips, J. G., Mukhopadhyay, S., Sheen, S., Liu, C. K., Latona, N., Pimentel, M. R., & Cooke, P. H. (2013). Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties. 16(5), 949–963. DOI: 10.1080/10942912.2011.57311610.1080/10942912.2011.573116
]Search in Google Scholar
[
Wani, I. A., Sogi, D. S., Wani, A. A., & Gill, B. S. (2017). Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences, 16(1), 7–15. DOI: 10.1016/J.JSSAS.2014.12.00210.1016/j.jssas.2014.12.002
]Search in Google Scholar
[
Wieser, H., Koehler, P., & Scherf, K. A. (2020). Chemical composition of wheat grains. In H. Wieser, P. Koehler & K.A. Scherf (Eds.), Wheat - An Exceptional Crop (pp. 13–45). Sawston: Woodhead Publishing and AACC International Press.
]Search in Google Scholar
[
Yan, W., Yin, L., Zhang, M., Zhang, M., & Jia, X. (2021). Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes. Gels 2021, 7(4), 200. DOI: 10.3390/GELS704020010.3390/gels7040200862879434842677
]Search in Google Scholar
[
Zambrano, Y., Contardo, I., Moreno, M. C., & Bouchon, P. (2022). Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product. Foods 2022, Vol. 11, Page 198, 11(2), 198. DOI: 10.3390/FOODS1102019810.3390/foods11020198877465535053932
]Search in Google Scholar
[
Zhang, B., Qiao, D., Zhao, S., Lin, Q., Wang, J., & Xie, F. (2021). Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends in Food Science & Technology, 114, 212–231. DOI: 10.1016/J.TIFS.2021.05.03310.1016/j.tifs.2021.05.033
]Search in Google Scholar
[
Zhang, Z., Tian, X., Wang, P., Jiang, H., & Li, W. (2019). Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China. Food Science & Nutrition, 7(8), 2485–2494. DOI: 10.1002/FSN3.86510.1002/fsn3.865669442131428336
]Search in Google Scholar
[
Zhou, K., Slavin, M., Lutterodt, H., Whent, M., Eskin, N. A. M., & Yu, L. (2013). Cereals and Legumes. Biochemistry of Foods, 3–48. DOI: 10.1016/B978-0-08-091809-9.00001-710.1016/B978-0-08-091809-9.00001-7
]Search in Google Scholar
