Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Alkuperäiskielienglanti
Artikkeli12396
LehtiJournal of Food Process Engineering
Vuosikerta40
Numero2
Sivumäärä15
ISSN0145-8876
DOI - pysyväislinkit
TilaJulkaistu - huhtikuuta 2017
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 416 Elintarviketieteet
  • 215 Teknillinen kemia, kemian prosessitekniikka

Lainaa tätä

@article{96c2b040ad04427d9dd73eb670db9b03,
title = "Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Ka{\~n}iwa and Lupine",
keywords = "TWIN-SCREW EXTRUSION, CHENOPODIUM-PALLIDICAULE, NUTRITIONAL PROPERTIES, ANTIOXIDANT ACTIVITY, EXTRUDED CORN, COOKING, STARCH, PRODUCTS, FLOUR, WHEAT, 416 Food Science, 215 Chemical engineering",
author = "Diaz, {Jose Martin Ramos} and Lakshminarasimhan Sundarrajan and Susanna Kariluoto and Anna-Maija Lampi and Seppo Tenitz and Kirsi Jouppila",
year = "2017",
month = "4",
doi = "10.1111/jfpe.12396",
language = "English",
volume = "40",
journal = "Journal of Food Process Engineering",
issn = "0145-8876",
publisher = "Wiley",
number = "2",

}

Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine. / Diaz, Jose Martin Ramos; Sundarrajan, Lakshminarasimhan; Kariluoto, Susanna; Lampi, Anna-Maija; Tenitz, Seppo; Jouppila, Kirsi.

julkaisussa: Journal of Food Process Engineering, Vuosikerta 40, Nro 2, 12396, 04.2017.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine

AU - Diaz, Jose Martin Ramos

AU - Sundarrajan, Lakshminarasimhan

AU - Kariluoto, Susanna

AU - Lampi, Anna-Maija

AU - Tenitz, Seppo

AU - Jouppila, Kirsi

PY - 2017/4

Y1 - 2017/4

KW - TWIN-SCREW EXTRUSION

KW - CHENOPODIUM-PALLIDICAULE

KW - NUTRITIONAL PROPERTIES

KW - ANTIOXIDANT ACTIVITY

KW - EXTRUDED CORN

KW - COOKING

KW - STARCH

KW - PRODUCTS

KW - FLOUR

KW - WHEAT

KW - 416 Food Science

KW - 215 Chemical engineering

U2 - 10.1111/jfpe.12396

DO - 10.1111/jfpe.12396

M3 - Article

VL - 40

JO - Journal of Food Process Engineering

JF - Journal of Food Process Engineering

SN - 0145-8876

IS - 2

M1 - 12396

ER -