Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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2. Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion;Brishti;Food Chemistry,2021
3. Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation;Cai;Food Chemistry,2022
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Cited by 2 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. ANTIOXIDANT ACTIVITIES AND PHYTOCHEMICAL SCREENING OF ETHANOL EXTRACT FROM SURIAN LEAVES (TOONA SINENSIS);International Journal of Applied Pharmaceutics;2023-12-18
2. Preparation, structure characterization, and in vitro bioactivity of yam starch-polyphenol complex;Science of Traditional Chinese Medicine;2023-11-29
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