Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion.

Xu, Enbo

Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion. [electronic resource] - Food chemistry Dec 2016 - 146-54 p. digital

Publication Type: Journal Article

1873-7072

10.1016/j.foodchem.2016.05.171 doi


Antioxidants--analysis
Flour--analysis
Oryza
Phenols--analysis
Temperature
alpha-Amylases--analysis