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Showing 1 to 1 of 1 for “"liquid CO2 assisted extrusion"”.
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Understanding the Impact of Non-thermal Processing and CO2 Assisted Extrusion on Antioxidant, Textural and Functional Properties of Corn, Sorghum and Apple Pomace Based Extrudates
<p>Currently, there is a worldwide demand for antioxidant rich foods in diet, especially ready to eat foods, i.e. cereals and snacks. In recent years, the research has got momentum to valorize the underutilized crops, i.e. millet, sorghum and industrial food by-products, i.e. fruit pomace to …