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Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates
The passion fruit powder blended rice flour based extrudate was developed and investigated in terms of physicochemical and phytochemical properties. The extrusion process was performed using a twin screw extruder and optimized using rotatable central composite design followed by response surface met...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233432/ https://ncbi.nlm.nih.gov/pubmed/30482996 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3439-9 |
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