The Effects of CO(2) Injection and Barrel Temperatures on the Physiochemical and Antioxidant Properties of Extruded Cereals

The effects of CO(2) injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals (sorghum, barley, oats, and millet) were studied. Extrusion was carried out using a twin-screw extruder at different barrel temperatures (80, 110, and 140°C), CO(2) injection (...

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Detalles Bibliográficos
Autores principales: Thin, Thazin, Myat, Lin, Ryu, Gi-Hyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2016
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5063213/
https://www.ncbi.nlm.nih.gov/pubmed/27752504
http://dx.doi.org/10.3746/pnf.2016.21.3.271

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5063213/
https://www.ncbi.nlm.nih.gov/pubmed/27752504
http://dx.doi.org/10.3746/pnf.2016.21.3.271

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