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Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein

  • Published:2014-05 Issue:2 Volume:56 Page:414-420
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Sharif Mian Kamran,Rizvi Syed S.H.,Paraman Ilankovan

Funder

Higher Education Commission of Pakistan

University of Agriculture, Faisalabad, Pakistan

National Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Approved methods of American Association of Cereal Chemists;A.A.C.C,2000

2. Supercritical fluid extrusion – a novel method for producing microcellular structures in starch-based matrices;Alavi,2009

3. Structural properties of protein-stabilized starch-based supercritical fluid extrudates;Alavi;Food Research International,1999

4. Hypocholesterolemic effects of oat products;Anderson,1990

5. The official methods of analysis of AOAC international;A.O.A.C,2011
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