Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01062.x/fullpdf
Reference10 articles.
1. Effects of Natural Chelating Agents on the Solubility of Some Physiologically Important Mineral Elements in Oat Bran and Oat Flakes
2. A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation
3. Food extrusion
4. Functional property of complementary blends of soybean and cowpea with malted or unmalted maize
5. Cowpea flour: A potential ingredient in food products
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