Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1519-z.pdf
Reference48 articles.
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3. Bandoniene D, Murkovic M, Pfannhauser W, Venskutonis PR, Gruzdiene D (2002) Detection and activity evaluation of radical scavenging compounds by using DPPH free radical and on-line HPLC-DPPH methods. Eur Food Res Technol 214:143–147
4. Bianchi G (2003) Lipids and phenols in table olives. Eur J Lipid Sci Technol 105:229–242. doi: 10.1002/ejlt.200390046
5. Bisharat GI, Oikonomopoulou VP, Panagiotou NM, Krokida MK, Maroulis ZB (2013) Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Res Int 53:1–14. doi: 10.1016/j.foodres.2013.03.043
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