Characterization of extruded whole grain cereals enriched with Indian horse chestnut flour
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02753-x.pdf
Reference55 articles.
1. F.M. Allai, P.M. Junaid, Z.R.A.A. Azad, K. Gul, B.N. Dar, S.A. Siddiqui, J.M. Loenzo, Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour. Food Chem. X 20, 100959 (2023). https://doi.org/10.1016/j.fochx.2023.100959
2. V.C. Toledo, C.W. Carvalho, J.W. Vargas-Solórzano, J.L. Ascheri, R. Comettant-Rabanal, Extrusion cooking of gluten-free whole grain flour blends. J. Food Process Eng. 43, e13303 (2020). https://doi.org/10.1111/jfpe.13303
3. F.M. Allai, Z.R.A.A. Azad, K. Gul, B.N. Dar, Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits. Int. J. Food Sci. 57, 1849–1865 (2021). https://doi.org/10.1111/ijfs.15071
4. M. Ahmad, A. Gani, Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties. Food Chem. 352, 129323 (2021). https://doi.org/10.1016/j.foodchem.2021.129323
5. F.M. Allai, B.N. Dar, K. Gul, M. Adnan, S.A. Ashraf, M.I. Hassan et al., Development of protein rich pregelatinized whole grain cereal bar enriched with nontraditional ingredient: nutritional, phytochemical, textural, and sensory characterization. Front. Nutr. 9, 870819 (2022). https://doi.org/10.3389/fnut.2022.870819
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