Effect of Moisture Content on Extrusion Modes and Physicochemical Properties of Extrudates with the Addition of Chokeberry Pomace Enzymatic Hydrolysate

被引：0
|
作者：
A. Yu. Sharikov [1 ]
V. V. Ivanov [1 ]
M. V. Amelyakina [1 ]
E. N. Sokolova [1 ]
V. V. Ionov [1 ]
E. M. Serba [1 ]
机构：
[1] All-Russia Research Institute of Food Biotechnology,
[2] Federal Research Center for Nutrition,undefined
[3] Biotechnology,undefined
[4] and Food Safety,undefined
来源：
Russian Agricultural Sciences | 2024年 / 50卷 / 4期
关键词：
extrusion; food by-products; food concentrates; chokeberry (; ); phenolic compounds; structural and mechanical properties;
D O I：
10.3103/S1068367424700423
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：434 / 440
页数：6
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