Effect of nutraceuticals (beta-glucan concentrate, flaxseed lignan concentrate and gamma oryzanol concentrate) on nutritional, textural, pasting, thermal, structural and morphological properties of corn and rice flour blend based RTE extrudates-Reference-Cited by-同舟云学术

Effect of nutraceuticals (beta-glucan concentrate, flaxseed lignan concentrate and gamma oryzanol concentrate) on nutritional, textural, pasting, thermal, structural and morphological properties of corn and rice flour blend based RTE extrudates

Published:2019-01-02 Issue:2 Volume:13 Page:988-1003
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Kour Jasmeet,Singh Sukhcharn,Saxena Dharmesh Chandra

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-018-0013-0.pdf

Reference48 articles.

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2. A. Lazaridou, C.G. Biliaderis, M.S. Izydorczyk, in Functional Food Carbohydrates, ed. by C.G. By, M.S. Biliaderis, Izydorczyk (CRC Press, Boca Raton, 2007), pp. 1–72

3. C.S. Brennan, E. Samyue, Int. J. Food Prop. 7, 647–657 (2004)

4. C.S. Brennan, L.J. Cleary, J. Cereal Sci. 42, 1–13 (2005)

5. S. Lee, C.J. Carriere, G.E. Inglett, Cereal Chem. 41, 637–642 (2004)

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