legume snacks

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Food processors will learn extrusion techniques for making their products in a Washington State University Extension course 8 a.m.-5 p.m. Wednesday and Thursday, Nov. 30 and Dec. 1, at the WSU/UI School of Food Science at the Pullman campus.

    From crisp bits to tubular puffs, WSU researchers in collaboration with Agricultural Research Service scientists have developed crunchy, great-tasting snacks made with legumes.   The tasty edibles, made from garbanzos, lentils, dry peas and beans are also good for you.   WSU’s biological systems engineering scientist Juming Tang and food scientist Barry Swanson, […]