Modeling of coconut milk residue incorporated rice-corn extrudates properties using multiple linear regression and artificial neural network

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Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin

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Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

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EFFECT OF BREWERS SPENT GRAIN ADDITION AND EXTRUSION PARAMETERS ON SOME PROPERTIES OF EXTRUDED YAM STARCH-BASED PASTA

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Effect of Extrusion Processing on Antioxidant Activities of Corn Extrudates Fortified with Various Chinese Yams (Dioscorea sp.)

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Functional properties of corn and corn–lentil extrudates

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Importance of extensional rheological properties on fiber-enriched corn extrudates

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Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

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