| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543183 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠We improved the nutritional properties of extruded rice by adding defatted and whole hemp powder. ⺠Increasing level of hemp powder increased bulk density and antioxidant activity. ⺠Rice added with whole hemp expands more than rice added with defatted hemp. ⺠The extruded rice + 40% whole hemp bar possessed poor hygroscopic properties. ⺠Energy bar from extruded rice + 20% whole hemp had highest acceptability.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Krittika Norajit, Bon-Jae Gu, Gi-Hyung Ryu,