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Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

Author
YAGCI, S1 ; GÖGÜS, F1
[1] The University of Gaziantep, Engineering Faculty, Food Engineering Department, 27310 Gaziantep, Turkey
Source

Food science and technology international. = Ciencia y tecnología de alimentos internacional. 2009, Vol 15, Num 6, pp 571-581, 11 p ; ref : 1 p

ISSN
1082-0132
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
Sage Publications, London
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
extrusion fruit waste partially defatted hazelnut flour phenolic content starch digestibility
Keyword (fr)
Aliment Amidon Digestibilité Déchet Extrusion Farine Incorporation Noisette Phénols Propriété Riz Sous produit Céréale Fruit sec Glucide Polyoside
Keyword (en)
Food Starch Digestibility Wastes Extrusion Flour Incorporation Hazelnut Phenols Properties Rice By product Cereal Nuts Carbohydrate Polysaccharide
Keyword (es)
Alimento Almidón Digestibilidad Desperdicio Extrusión Harina Incorporación Avellana Fenoles Propiedad Arroz Subproducto Cereal Frutos secos Glúcido Poliósido
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22545236

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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