Work

Towards functional food development: impact of extrusion cooking on phenolic compounds and antinutrients in sorghum and millets

Year: 2025

Type: article

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2025.2609733

Authors: Sruthi N. U., Jayasree Joshi T., Stuart Johnson, Rewati Raman Bhattarai

Institution: Curtin University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W7117547711

FWCI: 1.11

Cites: 106

Cited by: 2

Related to: