Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking.

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作者： Uzma,Altaf ^[1] ; Syed Zameer,Hussain ^[2] ; Bazila,Naseer ^[1] ; Tawheed,Amin ^[1] ; Omar,Bashir ^[1]

作者单位： Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India. ^[1] Division of Food Technology and Nutrition, Lovely Professional University, Punjab, India. ^[2]

关键词 amino acids antioxidant activity extrusion cooking glycemic index phenolic content

主题词鹰觜豆(Cicer);面粉(Flour);抗氧化剂(Antioxidants);烹饪(Cooking);类黄酮物质(Flavonoids)

DOI 10.1002/jsfa.12075

PMID 35704332

发布时间 2022-11-03

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Journal of the science of food and agriculture

2022年102卷15期

7126-7135页

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Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking.

Journal of the science of food and agriculture

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Journal of the science of food and agriculture

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Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking.

Journal of the science of food and agriculture

相似文献

Journal of the science of food and agriculture

相关期刊

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