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The Effects of CO(2) Injection and Barrel Temperatures on the Physiochemical and Antioxidant Properties of Extruded Cereals
The effects of CO(2) injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals (sorghum, barley, oats, and millet) were studied. Extrusion was carried out using a twin-screw extruder at different barrel temperatures (80, 110, and 140°C), CO(2) injection (...
Gardado en:
| Publicado en: | Prev Nutr Food Sci |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
The Korean Society of Food Science and Nutrition
2016
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5063213/ https://ncbi.nlm.nih.gov/pubmed/27752504 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2016.21.3.271 |
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