Characterization of supercritical fluid extrusion processed rice-soy crisps fortified with micronutrients and soy protein

LWT

Volumn 56, Issue 2, 2014, Pages 414-420

  Sharif, Mian Kamran ^a,b   Rizvi, Syed S H ^a   Paraman, Ilankovan ^a  

^a Program on Infrastructure Policy   (United States)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Cereal grain products; Expanded crisps; Nutrient fortification; Supercritical fluid extrusion; Value added products

Indexed keywords

CARBON DIOXIDE; CEREAL PRODUCTS; DEVELOPING COUNTRIES; EFFLUENT TREATMENT; EXTRUSION; NUTRITION; PROTEINS; SUPERCRITICAL FLUIDS; TRACE ELEMENTS;

CEREAL GRAIN PRODUCT; CEREAL GRAINS; EXPANDED CRISP; GRAIN PRODUCT; NUTRIENT FORTIFICATION; SOY PROTEIN; SUPERCRITICAL CO 2; SUPERCRITICAL FLUID EXTRUSION; VALUE ADDED PRODUCTS; VITAMIN C;

NUTRIENTS;

GLYCINE MAX;

EID: 84892500223     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.042     Document Type: Article

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