The impact of extrusion processing on fortified breakfast cereals containing β ‐glucan‐enriched flour: physical, structural, and nutritional aspects

Ähnliche Einträge

• Effects of yeast β‐glucan on gelatinization, structure and digestibility of potato starch
  von: Lin Zhang, et al.
  Veröffentlicht: (2024)
• Partial replacement of saturated fats in liver pâté by an olive oil‐in‐water emulsion containing β‐glucan shows no compromise in sensory and storage oxidation of lipids and protein
  von: Marzena Zając, et al.
  Veröffentlicht: (2024)
• Effect of inhibitors on flour fortification: a nutritional approach
  von: Shital A Patil, et al.
  Veröffentlicht: (2025)
• Addressing vitamin A deficiency in Ghana using orange‐fleshed sweet potato as a food fortifier in composite flour development: a review
  von: Samuel Younge, et al.
  Veröffentlicht: (2026)
• Impact of pullulanase concentration on resistant starch formation in whole oat grain flour through dual extrusion–debranching
  von: Tizazu Yirga Bereka, et al.
  Veröffentlicht: (2025)