Publications

1 Papers

Keywords

antioxidant activity (1)
expanded snacks (1)
extrusion (1)
phenolic compounds (1)
response surface methodology (1)
Sorghum bran (1)
Tannins (1)

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

Scott RR, Olson DW, Boue S, Smith B

Published: 22 December 2025 in Journal of food science

Keywords:

antioxidant activity

expanded snacks

extrusion

phenolic compounds

response surface methodology

Sorghum bran

Tannins

Pubmed ID: 41520247

DOI: 10.1111/1750-3841.70840