Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1670-1676

  Kaur, Satinder ^a   Sharma, Savita ^a   Singh, Baljit ^a   Dar, B N ^b  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

^b ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Cereal brans; Extrusion cooking; Oxalates; Phytic acid; Polyphenols; Trypsin inhibitors

Indexed keywords

MOISTURE; MOISTURE DETERMINATION;

CEREAL BRANS; OXALATES; PHYTIC ACIDS; POLYPHENOLS; TRYPSIN INHIBITOR;

EXTRUSION;

EID: 84924220916     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1118-4     Document Type: Article

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