Effect of extrusion processing and hydrocolloids on the stability of added vitamin B12 and physico-functional properties of the fortified puffed extrudates-Reference-Cited by-同舟云学术

Effect of extrusion processing and hydrocolloids on the stability of added vitamin B12 and physico-functional properties of the fortified puffed extrudates

Published:2019-03 Issue: Volume:101 Page:32-39
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bajaj Seema R.,Singhal Rekha S.

Funder

University Grants Commission

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Physico-chemical characteristics of extruded snacks prepared from rice (Oryza sativa L), corn (Zea mays L) and taro (Colocasia esculenta (L) Schott) by twin screw extrusion;Bhattacharyya;Journal of Scientific and Industrial Research,2005

5. Improved separation of vitamin B complex and folic acid using some new solvent systems and impregnated TLC;Bhushan;Journal of Liquid Chromatography & Related Technologies,1999

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