Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures-Reference-Cited by-同舟云学术

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Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures

Published:2014 Issue: Volume: Page:431-441
ISSN:
Container-title:Wheat and Rice in Disease Prevention and Health
language:
Short-container-title:

Author:

Pastor-Cavada Elena,Drago Silvina R.,González Rolando J.

Publisher

Elsevier

Reference118 articles.

1. The Emergence of Agriculture;Smith,1998

2. The rice grain and its gross composition. Rice: Chemistry and Technology;Juliano,1985

3. Rice flours for baking;Bean,1985

4. Miscellaneous rice products;Juliano,1985

5. Comportamiento a la cocción de variedades de arroz y maíz utilizando el amilógrafo y dos diseños de extrusores;González;Inform Tecnol,1998

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. Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours;International Journal of Food Sciences and Nutrition;2015-11-11

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