A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference137 articles.
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2. Effect of extrusion cooking and simulated in vitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type II and type III whole grain sorghum;Adarkwah-Yiadom;International Journal of Food Science & Technology,2017
3. Transfer of major and trace elements along the “farm-to-fork” chain of different whole grain products;Albergamo;Journal of Food Composition and Analysis,2018
4. Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing;Aluwi;Journal of Food Science,2016
5. Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran;Andersson;Journal of Food Science,2017
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