Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

Published:2021-06-01 Issue:3 Volume:20 Page:1-18
ISSN:1665-2738
Container-title:Revista Mexicana de Ingeniería Química
language:
Short-container-title:RMIQ

Author:

Delgado-Nieblas C.I., ,Ahumada-Aguilar J.A.,Agramón-Velázquez S.,Zazueta-Morales J.J.,Jacobo-Valenzuela N.,Ruiz-Armenta X.A.,Carrillo-López A.,Quintero-Ramos A.,Barraza-Elenes C.

Publisher

Universidad Autonoma Metropolitana

Subject

General Chemical Engineering

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth;British Food Journal;2024-05-28

2. Effect of the extrusion process on phytochemical, antioxidant, and cooking properties of gluten-free pasta made from broken rice and nopal;Revista Mexicana de Ingeniería Química;2024-01-09

3. Application of sugarcane bagasse as potentially functional ingredient in cookies formulation: A study on physicochemical, sensory, and texture profile properties;Revista Mexicana de Ingeniería Química;2023-06-07

4. Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study;Starch - Stärke;2022-12-07

5. Retention of bioactive compounds during extrusion processing and storage;Food Chemistry: X;2022-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP