Effects of explosion puffing on the nutritional composition and digestibility of grains

Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing

(2017) Rahul P. Rathod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

(2016) Yongfeng Ai et al.   FOOD CHEMISTRY

In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents

(2016) Pham Van Hung et al.   FOOD CHEMISTRY

The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars

(2016) I. Honců et al.   JOURNAL OF CEREAL SCIENCE

Technological quality and chemical composition of puffed grains from einkorn (Triticum monococcum L. subsp. monococcum) and bread wheat (Triticum aestivum L. subsp. aestivum)

(2016) Alyssa Hidalgo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

(2015) Verónica Elizabeth BURGOS et al.   Food Science and Technology

Heat damage and in vitro starch digestibility of puffed wheat kernels

(2015) Stefano Cattaneo et al.   FOOD CHEMISTRY

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

(2015) Verónica Elizabeth BURGOS et al.   Food Science and Technology

Effect of extrusion temperature and pre-extrusion particle size on starch digestion kinetics in barley and sorghum grain extrudates

(2011) Ghaid J. Al-Rabadi et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Extrusion of soy protein with gelatin and sugars at low moisture content

(2011) P. Guerrero et al.   JOURNAL OF FOOD ENGINEERING

Chemical modification of starch by reactive extrusion

(2010) Graeme Moad   PROGRESS IN POLYMER SCIENCE

Effect of processing on starch fractions in different varieties of finger millet

(2007) S. Roopa et al.   FOOD CHEMISTRY