Work

Influence of Sumac Sorghum Bran Inclusion and Extrusion Conditions on Physicochemical and Antioxidant Properties of Expanded Snacks

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70840

Authors: Ronson R. Scott, Douglas W. Olson, Stephen Boue, Brennan Smith

Institutions: Agricultural Research Service, United States Department of Agriculture, Southern Regional Research Center

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7121672162

FWCI: 4.392

Cites: 76

Cited by: 1

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