Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans

标题
Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans
作者
关键词
Extrusion cooking, Cereal brans, Phytic acid, Polyphenols, Oxalates, Trypsin inhibitors
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 3, Pages 1670-1676
出版商
Springer Nature
发表日期
2013-08-23
DOI
10.1007/s13197-013-1118-4

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