Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin
Crossref DOI link: https://doi.org/10.1007/s10068-020-00841-4
Published Online: 2020-11-18
Published Print: 2021-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Das, Amit Baran
Goud, Vaibhav V.
Das, Chandan http://orcid.org/0000-0002-1794-8768
Text and Data Mining valid from 2020-11-18
Version of Record valid from 2020-11-18
Article History
Received: 7 May 2020
Revised: 15 September 2020
Accepted: 14 October 2020
First Online: 18 November 2020
Compliance with ethical standards
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: The authors declare that they have no conflicts of interest for this article.