Effect of Extrusion on the Nutritional, Antioxidant and Microstructural Characteristics of Nutritionally Enriched Snacks

Journal of Food Processing and Preservation

Volumn 40, Issue 2, 2016, Pages 166-173

  Wani, S A ^a   Kumar, P ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; EXTRUSION; STRUCTURE (COMPOSITION);

ANTI-NUTRITIONAL; ANTI-OXIDANT ACTIVITIES; EXTRUDED PRODUCTS; MICRO-STRUCTURAL CHARACTERISTICS; NUTRITIONAL QUALITIES; SCANNING ELECTRON MICROSCOPIC; TOTAL CARBOHYDRATES; TOTAL PHENOLIC CONTENT;

THERMAL PROCESSING (FOODS);

EID: 84951754888     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12593     Document Type: Article

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