Effect of extrusion and enzyme modification on functional and structural properties of pea peel ( <i>Pisum sativum</i> L.) insoluble dietary fibre and its effect on yogurt rheology-Reference-Cited by-同舟云学术

Effect of extrusion and enzyme modification on functional and structural properties of pea peel ( Pisum sativum L.) insoluble dietary fibre and its effect on yogurt rheology

Published:2022-08-18 Issue:10 Volume:57 Page:6668-6677
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kumari Tapasya¹,Das Amit Baran¹^ORCID,Deka Sankar Chandra¹^ORCID

Affiliation:

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

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16012

Reference19 articles.

1. Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

2. Surface area measurements of graphene and graphene oxide samples: Dopamine adsorption as a complement or alternative to methylene blue?

3. Structural characteristics, physicochemical properties and prebiotic potential of modified dietary fibre from the basal part of bamboo shoot

4. Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation

5. Potential health benefits of garden pea seeds and pods: A review

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