Modification of nutritional properties of whole rice flours ( Oryza sativa L. ) by soaking, germination, and extrusion
Author:
Affiliation:
1. Facultad de Ingeniería Química Instituto de Tecnología de Alimentos, CONICET, UNL Santa Fe Argentina
2. Departamento de Bromatología y Nutrición, Facultad de Farmacia y Bioquímica UBA Buenos Aires Argentina
Funder
Universidad Nacional del Litoral
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12854
Reference40 articles.
1. Antioxidant Activity of Grains
2. Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties
3. Amino acid analysis by high-performance liquid chromatography after derivatization with diethyl ethoxymethylenemalonate
4. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
5. Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
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