Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.01956.x/fullpdf
Reference34 articles.
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3. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions;Beta;Cereal Chemistry,2005
4. Functionality of fruit powders in extruded corn breakfast cereals;Camire;Food Chemistry,2007
5. Chemical characterization of tomato pomace;Del Valle;Journal of the Science of Food and Agriculture,2006
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