Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05616-9.pdf
Reference23 articles.
1. Alajil O, Hymavathi TV, Maheswari KU, Rudra SG (2020) Nutritional, physico-chemical, and sensory attributes of quinoa-based extrudates. Vegetos 33(3):390–400
2. Bhargava A, Srivastava S (2013) Quinoa: botany, production, and uses. CABI, Wallingford
3. Bobade H, Singh A, Sharma S, Gupta A, Singh B (2022) Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour-based expanded snacks. J Food Process Preserv 46:e16132
4. Catassi C, Fasano A (2008) Celiac disease. Gluten-free cereal products and beverages. Elsevier, New York, pp 1–I
5. da Silva EMM, Ascheri JLR, de Carvalho CWP, Takeiti CY, Berrios JDJ (2014) Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend. LWT-Food Sci Technol 58(2):620–626
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1. Functionality and Extrusion Processing of Millets - A Review;Food Reviews International;2024-06-25
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