Optimization of temperate extrusion-assisted flaking process conditions for the production of ricebean (Vigna umbellata) flakes

Optimum conditions of rice puffing – review

(2018) K. Hoke et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches

(2017) Marcin Mitrus et al.   International Journal of Food Engineering

Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

(2017) Chetan Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods

(2017) M.A. Emin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India

(2016) Rejaul Hoque Bepary et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

(2014) Yogesh Gat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Puffing Characteristics of Parboiled Milled Rice in a Domestic Convective–Microwave Oven and Process Optimization

(2013) Nirav D. Joshi et al.   Food and Bioprocess Technology

Development and quality evaluation of quick cooking dhal—A convenience product

(2011) Shruti Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of a nutritious acceptable snack bar using micronized flaked lentils

(2009) Donna Ryland et al.   FOOD RESEARCH INTERNATIONAL

Starch gelatinization and physical quality of pea flakes in canine dinners as affected by soaking, steam treatment and infrared radiation

(2008) S. C. Yang et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

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

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