Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass ( <i>Thinopyrum intermedium</i> )-Reference-Cited by-同舟云学术

Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass ( Thinopyrum intermedium )

Published:2022-12-14 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Boakye Prince G.¹^ORCID,Okyere Akua Y.¹^ORCID,Annor George A.¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences University of Minnesota St. Paul Minnesota USA

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10632

Reference48 articles.

1. Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics

2. Effect of Extrusion Cooking on Functional Properties andin vitroStarch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products

3. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

4. ‘MN‐Clearwater’, the first food‐grade intermediate wheatgrass (Kernza perennial grain) cultivar

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