Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates
Author:
Funder
FP7 ERA-net project
CORE Organic Plus
European Commission
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
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3. Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions;Altan;Journal of Food Engineering,2008
4. General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography–electrospray ionization-ion trap-time of flight-mass spectrometry;Barnes;Journal of Chromatography A,2009
5. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods;Brennan;Trends in Food Science & Technology,2011
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