Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates

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Functionality of Protein-Fortified Extrudates

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

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

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

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Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

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Effect of screw configuration and raw material on some properties of barley extrudates

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