Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum-maize composite flour

International Journal of Food Science and Technology

Volumn 49, Issue 5, 2014, Pages 1408-1419

  Licata, Rebecca ^a   Chu, Jiayue ^a   Wang, Shilong ^a   Coorey, Ranil ^a   James, Anthony ^a   Zhao, Yun ^a   Johnson, Stuart ^a  

^a CURTIN UNIVERSITY   (Australia)

Author keywords

Antioxidant capacity; Extrusion; in vitro protein digestibility; Maize; Polyphenolics; Sorghum; Starch digestibility

Indexed keywords

EXTRUSION; HIGH PRESSURE EFFECTS; MOISTURE; STARCH;

ANTIOXIDANT CAPACITY; IN-VITRO; MAIZE; POLYPHENOLICS; SORGHUM; STARCH DIGESTIBILITIES;

PROTEINS;

ZEA MAYS;

EID: 84898461360     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12444     Document Type: Article

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