Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

(2013) Margaret A. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of the structural changes by FT-IR, Raman, and CP/MAS 13C NMR spectroscopy on retrograded starch of maize tortillas

(2011) A. Flores-Morales et al.   CARBOHYDRATE POLYMERS

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

(2011) Charles Brennan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

NUTRIENT AND ANTINUTRIENT COMPOSITION OF EXTRUDED ACHA/SOYBEAN BLENDS

(2010) JULIAN C. ANUONYE et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates

(2009) Shannon D. Hood-Niefer 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

Carbohydrate composition of raw and extruded pulse flours

(2009) J. De J. Berrios et al.   FOOD RESEARCH INTERNATIONAL

Physical and Functional Properties of Arrowroot Starch Extrudates

(2009) A.N. Jyothi et al.   JOURNAL OF FOOD SCIENCE

Effect of Protein Hydrolysates from Germinated Soybean on Cancerous Cells of the Human Cervix: An In Vitro Study

(2009) R. Mora-Escobedo et al.   PLANT FOODS FOR HUMAN NUTRITION

Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation

(2007) Anne Maltais et al.   FOOD HYDROCOLLOIDS

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