Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals
Margaret A. Brennan(Manchester Metropolitan University), Charles S. Brennan(Taylor's University), James W. Woolnough(Plant & Food Research), John Monro, Inge Merts(Massey University)
Cited by 102
Related Papers
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
|Journal of Agricultural and Food Chemistry|2001|519
The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients
|Journal of Cereal Science|2005|513
Non‐thermal technologies and its current and future application in the food industry: a review
|International Journal of Food Science & Technology|2018|422
Dietary fibre, glycaemic response, and diabetes
|Molecular Nutrition & Food Research|2005|381
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
|Trends in Food Science & Technology|2011|314