Xu, Enbo <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.05.171  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Flour--analysis<br/>Oryza<br/>Phenols--analysis<br/>Temperature<br/>alpha-Amylases--analysis