These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

196 related articles for article (PubMed ID: 31975711)

  • 1. Development and evaluation of extruded ready-to-eat snack from optimized rice, kersting's groundnut and lemon pomace composite flours.
    Awolu OO; Magoh AO; Ojewumi ME
    J Food Sci Technol; 2020 Jan; 57(1):86-95. PubMed ID: 31975711
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal.
    Borah A; Lata Mahanta C; Kalita D
    J Food Sci Technol; 2016 Jan; 53(1):221-32. PubMed ID: 26787944
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.
    Seth D; Badwaik LS; Ganapathy V
    J Food Sci Technol; 2015 Mar; 52(3):1830-8. PubMed ID: 25745265
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.
    Singha P; Muthukumarappan K
    Food Sci Technol Int; 2018 Jul; 24(5):447-462. PubMed ID: 29614869
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology.
    Ganorkar PM; Patel JM; Shah V; Rangrej VV
    J Food Sci Technol; 2016 Apr; 53(4):1867-77. PubMed ID: 27413213
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.
    Ocheme OB; Adedeji OE; Chinma CE; Yakubu CM; Ajibo UH
    Food Sci Nutr; 2018 Jul; 6(5):1173-1178. PubMed ID: 30065817
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks.
    Agathian G; Semwal AD; Sharma GK
    J Food Sci Technol; 2015 Jul; 52(7):4113-23. PubMed ID: 26139876
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis.
    Rani P; Kumar A; Purohit SR; Rao PS
    J Food Sci Technol; 2021 Feb; 58(2):494-509. PubMed ID: 33568843
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates.
    Sandrin R; Caon T; Zibetti AW; de Francisco A
    J Sci Food Agric; 2018 Jul; 98(9):3427-3436. PubMed ID: 29282744
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L; Chang YK
    Nahrung; 2000 Apr; 44(2):96-101. PubMed ID: 10795575
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour.
    Awolu OO
    Heliyon; 2017 Feb; 3(2):e00240. PubMed ID: 28203644
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends.
    Altaf U; Hussain SZ; Qadri T; Iftikhar F; Naseer B; Rather AH
    J Food Sci Technol; 2021 Mar; 58(3):1143-1155. PubMed ID: 33678896
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigation of process and product parameters for physicochemical properties of rice and mung bean (
    Sharma C; Singh B; Hussain SZ; Sharma S
    J Food Sci Technol; 2017 May; 54(6):1711-1720. PubMed ID: 28559630
    [No Abstract]   [Full Text] [Related]  

  • 14. Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology.
    Karun G; Sukumar A; Nagamaniammai G; Preetha R
    J Food Sci Technol; 2023 Mar; 60(3):947-957. PubMed ID: 36908346
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks.
    Gat Y; Ananthanarayan L
    J Food Sci Technol; 2015 May; 52(5):2634-45. PubMed ID: 25892761
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting flours.
    Guldiken B; Yovchev A; Nosworthy MG; Stone AK; House JD; Hood-Niefer S; Nickerson MT
    J Texture Stud; 2020 Apr; 51(2):300-307. PubMed ID: 31323133
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology.
    Lotfi Shirazi S; Koocheki A; Milani E; Mohebbi M
    J Food Sci Technol; 2020 Jun; 57(6):2169-2181. PubMed ID: 32431343
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Development of flaxseed fortified rice - corn flour blend based extruded product by response surface methodology.
    Ganorkar PM; Jain RK
    J Food Sci Technol; 2015 Aug; 52(8):5075-83. PubMed ID: 26243928
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers' spent grain and apple pomace.
    Awolu OO; Osemeke RO; Ifesan BO
    J Food Sci Technol; 2016 Feb; 53(2):1151-63. PubMed ID: 27162395
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends.
    Basediya AL; Pandey S; Shrivastava SP; Khan KA; Nema A
    J Food Sci Technol; 2013 Feb; 50(1):44-52. PubMed ID: 24425886
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.