Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

(2011) T. De Pilli et al.   Innovative Food Science & Emerging Technologies

Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend

(2010) Anocha Suksomboon et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours

(2009) Jaspreet Singh et al.   FOOD RESEARCH INTERNATIONAL

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

(2009) X. Meng et al.   FOOD RESEARCH INTERNATIONAL

Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

(2008) Alex A. Anton et al.   FOOD CHEMISTRY

Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products

(2007) Sibel Yağcı et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

(2007) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING