Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes

Journal article

Peer reviewed

Balunkeswar NAYAK, Jose De J BERRIOS, Joseph R POWERS and JUMING JUMING TANG

Journal of food science, Vol.76(6), pp.C874-C883

2011

Handle:

https://hdl.handle.net/2376/109049

PMID: 22417485

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Fruit and vegetable industries

12 Record Views

Title: Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes
Creators: Balunkeswar NAYAK - Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA 99163, United States
Jose De J BERRIOS - Processed Foods Research Unit, WRRC, USDA-ARS, 800 Buchanan St., Albany, CA 94710, United States
Joseph R POWERS - School of Food Science, Washington State Univ., Pullman, WA 99163, United States
JUMING JUMING TANG - Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA 99163, United States
Publication Details: Journal of food science, Vol.76(6), pp.C874-C883
Academic Unit: Food Science, School of
Publisher: Wiley; Hoboken, NJ
Identifiers: 99900547489101842
Language: English
Resource Type: Journal article