Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels-Reference-Cited by-同舟云学术

Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels

Published:2019-09 Issue: Volume:89 Page:102782
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Dalbhagat Chandrakant Genu,Mishra Hari Niwas

Funder

Department of Biotechnology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

1. Expert systems with applications modeling and prediction of surface roughness in turning operations using artificial neural network and multiple regression method;Asiltürk;Expert Syst. Appl. J.,2011

2. Official Methods of AOAC (Vol. II);Association of Official Analytical Chemists (AOAC),1980

3. Official Methods of AOAC, International;Association of Official Analytical Chemists (AOAC),2006

4. Effect of extrusion processing and hydrocolloids on the stability of added vitamin B12 and physico-functional properties of the fortified puffed extrudates;Bajaj;LWT-Food Sci. Technol.,2019

5. Functional and digestive characteristics of extruded rice flour;Bryant;Cereal Chem.,2001

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Apparent amylose content positively influences the quality of extruded fortified rice kernels;Carbohydrate Polymers;2024-08

2. Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions;Journal of Food Science and Technology;2024-05-27

3. Factors affecting iron absorption and the role of fortification in enhancing iron levels;Nutrition Bulletin;2023-11-15

4. Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels;Journal of Food Science and Technology;2023-11-08

5. Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder;NFS Journal;2023-11