Extrudate snacks from rice flour and oyster mushroom powder: Physico-chemical and functional properties characterization and storability evaluation-Reference-Cited by-同舟云学术

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Extrudate snacks from rice flour and oyster mushroom powder: Physico-chemical and functional properties characterization and storability evaluation

Published:2021-10 Issue:10 Volume:98 Page:100160
ISSN:0019-4522
Container-title:Journal of the Indian Chemical Society
language:en
Short-container-title:Journal of the Indian Chemical Society

Author:

Sudhakar Anjali,Dash Sanjaya K.,Bal Lalit M.^ORCID,Sahoo Nihar R.^ORCID,Rayaguru Kalpana

Publisher

Elsevier BV

Subject

Electrochemistry,Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Drug Discovery

Reference30 articles.

1. Mushroom value chain and role of value addition;Jahan;Int. J. Bot. Res.,2019

2. Oyster Mushroom and its value added products;Kotasthane;Res. Sq.,2021

3. American Association of Cereal Chemists Approved Methods of the AACC,2000

4. Changes in tissue structure and physico-chemical quality characteristics of bamboo shoot slices during microwave drying process;Bal;J. Food Measu. Char.,2017

5. Kinetics of color change of bamboo shoot during microwave drying;Bal;Int. J. Food Sci. Technol.,2011

Cited by 1 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. Physicochemical and sensory properties of corn grits and pineapple stem starch‐based extruded snacks enriched with oyster mushroom powder;International Journal of Food Science & Technology;2023-01-26

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