Vacuum‐assisted extrusion of red rice ( bao‐dhan ) flour: Physical and phytochemical comparison with conventional extrusion-Reference-Cited by-同舟云学术

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Vacuum‐assisted extrusion of red rice ( bao‐dhan ) flour: Physical and phytochemical comparison with conventional extrusion

Published:2020-05-19 Issue:8 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ramchiary Montu¹,Das Amit Baran¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Tezpur University Tezpur India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14570

Reference31 articles.

1. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

2. Response surface analysis and extrusion process optimisation of maize-mungbean-based instant weaning food

3. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

4. Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour

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. Investigation of natural food fortificants for improving various properties of fortified foods: A review;Food Research International;2022-06

2. Rice: A Versatile Food at the Heart of the Mediterranean Diet;Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine;2021

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