Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates-Reference-Cited by-同舟云学术

Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates

Published:2011-01-07 Issue:5 Volume:49 Page:572-579
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Balasubramanian Subramanian,Borah A.,Singh K. K.,Patil R. T.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-010-0209-8.pdf

Reference35 articles.

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3. Anderson RA, Conway HF, Pfeifer VF, Griffin EJ (1969) Roll and extrusion cooking of grain sorghum grits. Cereal Sci Today 14:372–376

4. Andersson Y, Hedlund B, Jonsson L, Svennsson S (1981) Extrusion cooking of a high-fiber cereal product with crispbread character. Cereal Chem 58:370–374

5. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington

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