Development of flaxseed fortified rice - corn flour blend based extruded product by response surface methodology

Ganorkar P. M.; Jain R. K.

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Development of flaxseed fortified rice - corn flour blend based extruded product by response surface methodology

机译：响应面法制备亚麻籽强化大米-玉米粉共混膨化产品。

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来源
《Journal of Food Science and Technology》 |2015年第8期|共9页
作者
Ganorkar P. M.; Jain R. K.;
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原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
BD; BS; ER; Extruded product; Flaxseed; OAA; RSM;

机译：BD;BS;ER;挤塑产品;亚麻籽;OAA;RSM;

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专利

1. Development of flaxseed fortified rice - corn flour blend based extruded product by response surface methodology [J] . Ganorkar P. M., Jain R. K. Journal of Food Science and Technology . 2015,第8期

机译：响应面法制备亚麻籽强化大米-玉米粉共混膨化产品。
2. Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends [J] . Asare EK, Sefa-Dedeh S, Sakyi-Dawson E, International Journal of Food Sciences and Nutrition . 2004,第5期

机译：响应面法在研究稻米-w豆-花生共混物产品特性中的应用
3. Effect of nutraceuticals (beta-glucan concentrate, flaxseed lignan concentrate and gamma oryzanol concentrate) on nutritional, textural, pasting, thermal, structural and morphological properties of corn and rice flour blend based RTE extrudates [J] . Jasmeet Kour, Sukhcharn Singh, Dharmesh Chandra Saxena Journal of Food Measurement and Characterization . 2019,第2期

机译：营养素（β-葡聚糖浓缩物，亚麻籽浓缩物和γ胺浓缩物）对玉米和米粉混合物的RTE挤出物的营养，纹理，粘合，热，结构和形态学性能的影响
4. Antidiabetic Potency and Characteristics of Corn Flour and Cassava Flour-Based Rice Analog Added with R. mucronata Mangrove Fruit Flour and E. cottonii Seaweed Flour [C] . Hardoko, Yahya Abdul Hafidz, Bambang Budi Sasmito, International Conference on Food, Agriculture and Natural Resources . 2019

机译：玉米粉和木薯粉稻米模拟的抗糖尿病效力及特征，加入R. Mucronata红树林果面粉和E. Cottonii Seaweed粉
5. Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development. [D] . Traynham, Toshiba Lynne. 2006

机译：评价挤压混合面粉中的低脂大豆粉及其对面包和面团发育的影响。
6. Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology [O] . P. M. Ganorkar, R. K. Jain 2015

机译：响应面法开发亚麻籽强化米－玉米粉混合膨化产品
7. Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process [O] . 2019

机译：使用双螺杆挤出烹饪过程使用响应面方法（RSM）对低级破碎水稻馏分的复合混合物和全脂肪大豆面粉

Development of flaxseed fortified rice - corn flour blend based extruded product by response surface methodology

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