Fortification of puffed rice extrudates and rice noodles with different calcium salts: Physicochemical properties and calcium bioaccessibility

Author:

Janve Madhura,Singhal Rekha S.

Funder

University Grants Commission

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Approved methods of the American association of cereal chemists;AACC,1976

2. Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India–an in vitro study;Amalraj;Food Chemistry,2015

3. Image analysis based validation and kinetic parameter estimation of rice cooking;Amogha;Journal of Food Process Engineering,2017

4. Instrumental texture evaluation of extruded snack foods: A review;Anton;Ciencia Y Tecnologia,2009

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