Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal-Reference-Cited by-同舟云学术

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

Published:2015-09-11 Issue:1 Volume:53 Page:221-232
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Borah Anjan,Lata Mahanta Charu,Kalita Dipankar

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-1772-9.pdf

Reference35 articles.

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2. Altan A, McCarthy KL, Maskan M (2008b) Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. J Sci Food Agric 88:1648–1659

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4. Balasubramanian S, Borah A, Singh KK, Patil RT (2012) Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates. J Food Sci Technol 49(5):572–579

5. Barthakur NN, Arnold NP (1990) Chemical evaluation of Musa 'Bhimkol' as a baby food. J Sci Food Agric 53(4):497–504

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