Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation

Formula optimization and storage stability of extruded puffed corn-shrimp snacks

(2015) Amir Reza Shaviklo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modeling the Inclusion of Fish Powder and Fish Oil into Extruded Snacks by Response Surface Methodology

(2014) Madonna T. Thachil et al.   Journal of Aquatic Food Product Technology

Fish Oil-Fortified Extruded Snacks: Evaluation of Physical Properties and Oxidative Stability by Response Surface Methodology

(2014) Viji Pankyamma et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks

(2013) Madonna T. Thachil et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

(2012) M.A. Giménez et al.   FOOD CHEMISTRY

Effect of Process Conditions on Physico-Chemical and Sensory Properties of Fish-Cereal-Based Extruded Snack-Like Products

(2012) R.K. Ratankumar Singh et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimization of extrusion conditions for defatted soy-rice blend extrudates

(2010) Sanjeev Kumar Garg et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

(2009) Liang Yu et al.   Food and Bioprocess Technology

Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

(2008) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING

Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks

(2007) N. Pansawat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY