Physicochemical and Morphological Properties of Extruded Adlay (<i>Coix lachryma-jobi</i> L) Flour
Gaopeng Zhang(Zhejiang University of Technology), Jianjun Cheng(Northeast Agricultural University), Qingfeng Ban(Northeast Agricultural University), Lian‐Dong Guo(Northeast Agricultural University), Yangyue Ding(Kunming University of Science and Technology), Xu Li(Northeast Agricultural University), Chunlei Ni(Northeast Agricultural University)
Cited by 7
Related Papers
Hot extrusion 3D printing technologies based on starchy food: A review
|Carbohydrate Polymers|2022|85
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
|Trends in Food Science & Technology|2024|62
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
|Critical Reviews in Food Science and Nutrition|2022|57