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Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans
The study was carried out, to explore the potentiality of extrusion technology for elimination of antinutritional components of cereal brans. Extrusion variables were moisture content (14, 17 and 20 %) and temperatures (115 °C, 140 °C, 165 °C). Phytic acid, polyphenols, oxalates, trypsin inhibitor,...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2013
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348277/ https://ncbi.nlm.nih.gov/pubmed/25745239 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1118-4 |
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