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Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans

Satinder Kaur1, Savita Sharma1, Baljit Singh1

  • 1Department of Food Science and Technology, PAU, Ludhiana, India.

Journal of Food Science and Technology
|March 7, 2015
PubMed

Keywords:
Cereal bransExtrusion cookingOxalatesPhytic acidPolyphenolsTrypsin inhibitors

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