Enrichment of starch-based extruded cereals with chokeberry (Aronia melanocarpa) pomace: Influence of processing conditions on techno-functional and sensory related properties, dietary fibre and polyphenol content as well as in vitro digestibility-Reference-Cited by-同舟云学术

Enrichment of starch-based extruded cereals with chokeberry (Aronia melanocarpa) pomace: Influence of processing conditions on techno-functional and sensory related properties, dietary fibre and polyphenol content as well as in vitro digestibility

Published:2022-01 Issue: Volume:154 Page:112610
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Schmid Vera^ORCID,Mayer-Miebach Esther,Behsnilian Diana,Briviba Karlis,Karbstein Heike P.^ORCID,Emin M. Azad

Funder

Bundesministerium für Ernährung und Landwirtschaft

Bundesanstalt für Landwirtschaft und Ernährung

Publisher

Elsevier BV

Subject

Food Science

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4. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre;Berry;Journal of Cereal Science,1986

5. Chemical and nutritional changes in foods during extrusion;Camire;Critical Reviews in Food Science and Nutrition,1990

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