Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates
Author:
Funder
Ministry of Food Processing Industries of India
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3439-9/fulltext.html
Reference38 articles.
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2. Alam MS, Pathania S, Sharma A (2016) Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. LWT Food Sci Technol 74:135–144
3. Ali Y, Hanna MA, Chinnaswamy R (1996) Expansion characteristics of extruded corn grits. LWT Food Sci Technol 29:702–707
4. Anderson RA, Conway HF, Griffin EL (1969) Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci Today 1:4–12
5. Brand-William W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28:25–30
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