Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey-Reference-Cited by-同舟云学术

Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey

Published:2022-07-05 Issue:5 Volume:53 Page:672-683
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Bobade Hanuman¹^ORCID,Singh Arashdeep¹^ORCID,Sharma Savita¹,Gupta Antima¹,Singh Baljit¹

Affiliation:

1. Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab India

Funder

Indian Council of Agricultural Research

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12708

Reference44 articles.

1. Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

2. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

3. Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends

4. Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization

5. Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour

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