Influence of Extrusion on Food Bioactives

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dc.contributor.authorYagci, Sibel
dc.contributor.authorAltan, Aylin
dc.coverage.doi10.1007/978-3-030-96885-4
dc.date.accessioned2025-07-03T21:26:54Z
dc.date.issued2022
dc.departmentBalıkesir Üniversitesi
dc.description.abstract[No abstract available]
dc.identifier.doi10.1007/978-3-030-96885-4_8
dc.identifier.endpage275
dc.identifier.isbn978-3-030-96887-8
dc.identifier.isbn978-3-030-96885-4
dc.identifier.isbn978-3-030-96884-7
dc.identifier.issn2661-8958
dc.identifier.scopusqualityN/A
dc.identifier.startpage247
dc.identifier.urihttps://doi.org/10.1007/978-3-030-96885-4_8
dc.identifier.urihttps://hdl.handle.net/20.500.12462/21948
dc.identifier.wosWOS:001172799600008
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherSpringer International Publishing Ag
dc.relation.ispartofRetention of Bioactives in Food Processing
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250703
dc.subjectPolyphenolic Compound Stability
dc.subjectAntioxidant Capacity
dc.subjectPhenolic-Compounds
dc.subjectBreakfast Cereals
dc.subjectCooking
dc.subjectMicroencapsulation
dc.subjectProducts
dc.subjectEncapsulation
dc.subjectSorghum
dc.subjectProfile
dc.titleInfluence of Extrusion on Food Bioactives
dc.typeBook Chapter

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