Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals-Reference-Cited by-同舟云学术

Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals

Published:2020 Issue: Volume: Page:415-443
ISSN:
Container-title:Extrusion Cooking
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Author:

Gulati Paridhi,Brahma Sandrayee,Rose Devin J.

Publisher

Elsevier

Reference139 articles.

1. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chem.,2000

2. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals;Alonso;Anim. Feed Sci. Technol.,2001

3. Effect of extruder moisture and dryer processing temperature on vitamin C and E and astaxanthin stability;Anderson;Aquaculture,2002

4. Nutrient and antinutrient composition of extruded and acha/soybean blends;Anuonye;J. Food Process. Preserv.,2010

5. Improving the Health Impacts of Whole Grains Through Processing: Resistant Starch, Dietary Fiber Solubility and Mineral Bio-Accessibility;Arcila,2014

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