Konu "Extrusion" için Gıda Mühendisliği Bölümü listeleme
Toplam kayıt 2, listelenen: 1-2
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Effect of extrusion treatment on enzymatic hydrolysis of wheat bran
(Academic Press, 2020)Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and ... -
The fate of mycotoxins during thermal food processing
(2009)Mycotoxins are considered to be heat-stable molecules. Because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Numerous reports in the literature ...