The effects of CO2 injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals

Preventive Nutrition and Food Science

Volumn 21, Issue 3, 2016, Pages 271-280

  Thin, Thazin ^a   Myat, Lin ^b   Ryu, Gi Hyung ^a  

^a Kongju National University   (South Korea)

^b Yezin Agricultural University   (Myanmar)

Author keywords

Antioxidant properties; Cereals; CO2 injection; Extrusion; Physiochemical properties

Indexed keywords

EID: 84992364318     PISSN: 22871098     EISSN: 22878602     Source Type: Journal    
DOI: 10.3746/pnf.2016.21.3.271     Document Type: Article

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