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Comparative Evaluation of Some By-products in Snacks: The influence on Volatiles Profile and Lessening Aflatoxins Formation
Citations:
1
References:
18
Abstract
Snacks are routine light-food, consumed between meals by children or adults. It is important to enhance their safety properties and shelf life, without losing the acceptability. This investigation aimed to achieve that, using a modified rice straw (MRS), stabilized rice bran (SRB), and barley bran (BB) to substitute wheat flour (WF) in functional snacks. The microbiological-safety impact of substi...
Keywords
Sustainable Development Goals (SDG)
2020
Article
Open Access
2-Y Citation Average
0.712
Language
Country
Comparative Evaluation of Some By-products in Snacks: The influence on Volatiles Profile and Lessening Aflatoxins Formation
Citations:
1
References:
18
Abstract
Snacks are routine light-food, consumed between meals by children or adults. It is important to enhance their safety properties and shelf life, without losing the acceptability. This investigation aimed to achieve that, using a modified rice straw (MRS), stabilized rice bran (SRB), and barley bran (BB) to substitute wheat flour (WF) in functional snacks. The microbiological-safety impact of substi...
Keywords
Sustainable Development Goals (SDG)
2020
Article
Open Access
2-Y Citation Average
0.712
Language
Country