Impacts of extrusion processing on food nutritional components
Author:
Publisher
Springer Science and Business Media LLC
Subject
Strategy and Management,Safety, Risk, Reliability and Quality
Link
https://link.springer.com/content/pdf/10.1007/s13198-021-01422-2.pdf
Reference40 articles.
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3. Altan A, McCarthy KL, Maskan M (2008) Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. J Food Eng 84(2):231–242
4. Arora B, Yoon A, Sriram M, Singha P, Rizvi SS (2020) Reactive extrusion: a review of the physicochemical changes in food systems. Innov Food Sci Emerg Technol 64:102429
5. Brennan C, Brennan M, Derbyshire E, Tiwari BK (2011) Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends Food Sci Technol 22(10):570–575
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