Infrared heating modified rheological behavior of pea flour to enhance expansion in extruded puffed snacks.

Sethi K, Sun G, Ding K, Gobeil M, Ai Y

DOI: 10.1016/j.foodres.2026.120434
Published: 2026 Nov 1
Container: Food research international (Ottawa, Ont.)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120434,
  title = {Infrared heating modified rheological behavior of pea flour to enhance expansion in extruded puffed snacks.},
  author = {Sethi K and Sun G and Ding K and Gobeil M and Ai Y},
  year = {2026},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2026.120434},
  url = {https://doi.org/10.1016/j.foodres.2026.120434}
}

RIS

TY  - JOUR
TI  - Infrared heating modified rheological behavior of pea flour to enhance expansion in extruded puffed snacks.
AU  - Sethi K
AU  - Sun G
AU  - Ding K
AU  - Gobeil M
AU  - Ai Y
PY  - 2026
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2026.120434
UR  - https://doi.org/10.1016/j.foodres.2026.120434
ER  -

APA

K, S., G, S., K, D., M, G., & Y, A. (2026). Infrared heating modified rheological behavior of pea flour to enhance expansion in extruded puffed snacks.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120434

Source records

pubmed · retrieved 2026-09-26T04:32:33.589Z