Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals
Paridhi Gulati, Sandrayee Brahma, Devin J. Rose
Topics & Concepts
ExtrusionFood scienceBioavailabilityExtrusion cookingFermentationStarchBiotechnologyChemistryLysineBiologyBiochemistryAmino acidMaterials scienceBioinformaticsMetallurgyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications