Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process-Reference-Cited by-同舟云学术

Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process

Published:2015-11 Issue:1 Volume:64 Page:490-496
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chalermchaiwat Parisut,Jangchud Kamolwan^ORCID,Jangchud Anuvat,Charunuch Chulaluck,Prinyawiwatkul Witoon

Funder

Kasetsart University

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: effects of bean addition and extrusion cooking;Anton;Food Chemistry,2009

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Analytical Biochemistry,1996

5. Physical, mechanical, and thermal properties of starch-based plastic foams;Bhatnagar;Transactions of the ASAE,1995

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