Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour
Author:
Funder
Science and Engineering Research Board
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05467-4.pdf
Reference30 articles.
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2. Azam M, Singh M, Verma DK (2016) Textural properties of Kodo (Paspalum scrobiculatum L.) based soy fortified ready to eat extruded snacks using response surface methodology. Indian J Sci Technol 9:1–6
3. Bamidele OP, Emmambux MN (2020) Encapsulation of bioactive compounds by “extrusion” technologies—a review. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2020.1793724
4. Basto GJ, Carvalho CWP, Soares AG, Costa HTGB, Chávez DWH, de Oliveira Godoy RL, Pacheco S (2016) Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth). LWT-Food Sci Technol 69:312–318. https://doi.org/10.1016/j.lwt.2015.12.065
5. Bora P, Ragaee S, Marcone M (2019) Characterisation of several types of millets as functional food ingredients. Int J Food Sci Nutr 70:714–724. https://doi.org/10.1080/09637486.2019.1570086
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal;Journal of Food Measurement and Characterization;2024-05-14
2. Use of flours from traditional pan and salt‐bed‐roasted Kodo grains in the production of breakfast cereal: Spatial, morphological, techno‐functional, structural, and rheological analyses;Journal of Food Process Engineering;2024-03
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