Wholegrain oat quality indicators for production of extruded snacks-Reference-Cited by-同舟云学术

Wholegrain oat quality indicators for production of extruded snacks

Published:2023-01 Issue: Volume:174 Page:114457
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Nikinmaa Markus^ORCID,Mustonen Sari A.^ORCID,Huitula Lauri,Laaksonen Oskar^ORCID,Linderborg Kaisa M.^ORCID,Nordlund Emilia,Sozer Nesli

Funder

Business Finland

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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2. Variation in dietary fibre, β-glucan, starch, protein, fat and hull content of oats grown in Sweden 1987-1989;Asp;European Journal of Clinical Nutrition,1992

3. Interpretation of RVA curves;Batey,2007

4. Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats;Brahma;Journal of Cereal Science,2016

5. Nutritional effects of extrusion-cooking;Cheftel;Food Chemistry,1986

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics;Quality Assurance and Safety of Crops & Foods;2024-01-20

2. Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates;Applied Sciences;2023-11-15

3. Effect of extrusion processing parameters on structure, texture and dietary fibre composition of directly expanded wholegrain oat-based matrices;LWT;2023-07