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Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum an
[期刊论文] 作者：Mary Omwamba,Symon M. Mahungu,
来源：食品与营养科学(英文) 年份：2014
Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriche...
[期刊论文] 作者：Mary Omwamba,Feng Li,Guiju Sun,
来源：食品与营养科学(英文) 年份：2013
The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited h...
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