Analysis of the extrusion-cooking process and selected physical properties of snack pellets with the addition of fresh kale

Foamed bioplastics: a review

(2022) Maciej Combrzyński et al.   International Agrophysics

Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

(2022) Yadira Zambrano et al.   Foods

Effect Of Fresh Beetroot Application And Processing Conditions On Some Quality Features Of New Type Of Potato-Based Snacks

(2021) Katarzyna Lisiecka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and Its selected properties

(2021) Katarzyna Lisiecka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment

(2021) Hataichanok Kantrong et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion

(2021) David Neder-Suárez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

(2021) Katarzyna Lisiecka et al.   Materials

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

(2020) Katarzyna Lisiecka et al.   Processes

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

(2019) Tomasz Oniszczuk et al.   International Agrophysics

Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

(2019) Agnieszka Wójtowicz et al.   International Agrophysics

Extrusion processing of raw food materials and by-products: A review

(2018) Vivian Offiah et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicochemical properties of extrudates from white yam and bambara nut blends

(2018) O.B. Oluwole et al.   International Agrophysics

Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato-Based Snacks

(2014) Baljit Singh et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks

(2013) Agnieszka Wójtowicz et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Characterization and Optimization of Extrusion Cooking for the Manufacture of Third-Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour

(2011) Carlos Delgado-Nieblas et al.   CEREAL CHEMISTRY

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

(2011) Teresa Mazzeo et al.   FOOD CHEMISTRY