Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates
Margaux Vallée(Lincoln University), Charles S. Brennan(Taylor's University), Margaret A. Brennan(Manchester Metropolitan University), Joan Oñate Narciso(Tianjin University of Commerce), Wenhui Li(Xinjiang Normal University), Xikun Lu(Lincoln University), Yuyue Qin(Kunming University of Science and Technology)
Cited by 33
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