Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks-Reference-Cited by-同舟云学术

Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks

Published:2021-09-26 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Gulzar Beenish¹,Zameer Hussain Syed¹^ORCID,Naseer Bazila¹^ORCID,Bashir Shikari Asif²,Nazir Nageena³,Gani Gousia¹

Affiliation:

1. Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India

2. Division of Plant Biotechnology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India

3. Division of Agricultural Statistics Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India

Funder

Indian Council of Medical Research

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15953

Reference47 articles.

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2. American Association of Cereal Chemists. Approved Methods Committee. (2000).Approved methods of the American Association of cereal chemists (Vol. 1). American Association of Cereal Chemists.

3. Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals

4. Effects of physical treatments on the resistant starch content and in vitro organic matter digestibility of different cereals in horses

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