@article{Das_2020,<br/><span class="tab"></span> title={Influence of extrusion cooking on phytochemical,<br/><span class="tab"></span> physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin},<br/><span class="tab"></span> volume={30},<br/><span class="tab"></span> ISSN={2092-6456},<br/><span class="tab"></span> url={http://dx.doi.org/10.1007/s10068-020-00841-4},<br/><span class="tab"></span> DOI={10.1007/s10068-020-00841-4},<br/><span class="tab"></span> number={1},<br/><span class="tab"></span> journal={Food Science and Biotechnology},<br/><span class="tab"></span> publisher={Springer Science and Business Media LLC},<br/><span class="tab"></span> author={Das,<br/><span class="tab"></span> Amit Baran and Goud,<br/><span class="tab"></span> Vaibhav V. and Das,<br/><span class="tab"></span> Chandan},<br/><span class="tab"></span> year={2020},<br/><span class="tab"></span> month=nov,<br/><span class="tab"></span> pages={65–76} }