Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits-Reference-Cited by-同舟云学术

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

Published:2018-08-22 Issue:7 Volume:6 Page:1914-1926
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Singha Poonam¹^ORCID,Singh Sushil K.²^ORCID,Muthukumarappan Kasiviswanathan¹,Krishnan Padmanaban²

Affiliation:

1. Department of Agricultural & Biosystems Engineering; South Dakota State University; Brookings South Dakota

2. Department of Dairy and Food Science; South Dakota State University; Brookings South Dakota

Funder

Minnesota Corn Growers Association

South Dakota Agricultural Experiment Station

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.769/fullpdf

Reference47 articles.

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2. AOAC 1992 AOAC Official Method 991.43 Total, soluble and insoluble dietary fibre in foods Official Methods of Analysis of the Association of Official Analytical Chemists The Association Arlington, VA

3. Optimization of extrusion cooking process for chickpea (Cicer arietinum, L.) defatted flour by response surface methodology;Batistuti;Journal of Food Science,1991

4. Extrusion of blends of rice and chick pea flours: A response surface analysis;Bhattacharya;Journal of Food Engineering,1994

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