Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour - Concepedia

Concepedia

Publication | Closed Access

Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour

64

Citations

29

References

2021

Year

Yuxue Zheng, Xiuxiu Yin, Xiangli Kong, Shiguo Chen, Enbo Xu, Donghong Liu, Yukiharu Ogawa, Xingqian Ye, Jinhu Tian

Food Hydrocolloids

Food ChemistryEngineeringHealth SciencesEnvironmental EngineeringRice FlourBiochemical EngineeringBiotechnologyFood EngineeringFood ProcessingGrain QualityChlorogenic AcidFood TechnologyPhysicochemical Properties

References

	Year	Citations

Page 1

Page 1