相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta
Imran Khan et al.
FOOD RESEARCH INTERNATIONAL (2013)
Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology
Nanubala Lakshmi Devi et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2013)
Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Margaret A. Brennan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
Adel Yousif et al.
FOOD CHEMISTRY (2012)
Development of extruded snacks using soy, sorghum, millet and rice blend - A response surface methodology approach
Dibyakanta Seth et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Novel use of Acacia senegal (Super Gum™) and Anogeisus latifolia (Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods
Margaret A. Brennan et al.
STARCH-STARKE (2012)
Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact
Margaret A. Brennan et al.
STARCH-STARKE (2012)
Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and γ-Aminobutyric Acid Content (GABA) of Extruded Snacks
Nirandorn Chanlat et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2011)
Assessment on vulnerability of sorghum to climate change in India
Aditi Srivastava et al.
AGRICULTURE ECOSYSTEMS & ENVIRONMENT (2010)
Developments in Our Understanding of Sorghum Polysaccharides and Their Health Benefits
John R. N. Taylor et al.
CEREAL CHEMISTRY (2010)
Optimal dietary approaches for prevention of type 2 diabetes: a life-course perspective
A. E. Buyken et al.
DIABETOLOGIA (2010)
Kinetics of starch digestion and functional properties of twin-screw extruded sorghum
K. Mahasukhonthachat et al.
JOURNAL OF CEREAL SCIENCE (2010)
Kinetics of starch digestion in sorghum as affected by particle size
K. Mahasukhonthachat et al.
JOURNAL OF FOOD ENGINEERING (2010)
EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE-BASED BLENDS PREPARED WITH A VERY-LOW-COST EXTRUDER
Nguyen Van Hoan et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2010)
Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking
Alex A. Anton et al.
FOOD CHEMISTRY (2009)
Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm
Joshua H. Wong et al.
JOURNAL OF CEREAL SCIENCE (2009)
A Rapid In-vitro Digestibility Assay Based on Glucometry for Investigating Kinetics of Starch Digestion
Peter A. Sopade et al.
STARCH-STARKE (2009)
Structure and functional properties of sorghum starches differing in amylose content
Yijun Sang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Impact of guar gum and wheat bran on the physical and nutritional quality of extruded breakfast cereals
Margaret A. Brennan et al.
STARCH-STARKE (2008)
Modeling and optimization I: Usability of response surface methodology
Deniz Bas et al.
JOURNAL OF FOOD ENGINEERING (2007)
The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods
Nomusa R. Dlamini et al.
FOOD CHEMISTRY (2007)
Novel food and non-food uses for sorghum and millets
John R. N. Taylor et al.
JOURNAL OF CEREAL SCIENCE (2006)
Kafirin structure and functionality
P. S. Belton et al.
JOURNAL OF CEREAL SCIENCE (2006)
The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks
QB Ding et al.
JOURNAL OF FOOD ENGINEERING (2006)
Sorghum phytochemicals and their potential impact on human health
JM Awika et al.
PHYTOCHEMISTRY (2004)
Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products
JM Awika et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Melt growth and shrinkage at the exit of the die in the extrusion-cooking process
A Arhaliass et al.
JOURNAL OF FOOD ENGINEERING (2003)
Factors affecting sorghum protein digestibility
KG Duodu et al.
JOURNAL OF CEREAL SCIENCE (2003)
Antioxidant activity of grains
KK Adom et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effect of grain structure and cooking on sorghum and maize in vitro protein digestibility
KG Duodu et al.
JOURNAL OF CEREAL SCIENCE (2002)
Genetic diversity in properties of starch from Zimbabwean sorghum landraces
T Beta et al.
CEREAL CHEMISTRY (2001)
A rapid protein digestibility assay for identifying highly digestible sorghum lines
A Aboubacar et al.
CEREAL CHEMISTRY (2001)