148 related articles for article (PubMed ID: 34194100)
1. Optimization of maize-millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design.
Sahu C; Patel S
J Food Sci Technol; 2021 Jul; 58(7):2651-2660. PubMed ID: 34194100
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. Quality evaluation of millet-soy blended extrudates formulated through linear programming.
Balasubramanian S; Singh KK; Patil RT; Onkar KK
J Food Sci Technol; 2012 Aug; 49(4):450-8. PubMed ID: 23904653
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.
Bobade H; Singh A; Sharma S; Gupta A; Singh B
J Texture Stud; 2022 Sep; 53(5):672-683. PubMed ID: 35722898
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean.
Singh G; Singh B; Singh A
J Texture Stud; 2024 Aug; 55(4):e12854. PubMed ID: 38960864
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Sorption behavior and isosteric heat of maize-millet based protein enriched extruded product.
Sahu C; Patel S; Khokhar D
Heliyon; 2021 Apr; 7(4):e06742. PubMed ID: 33898840
[TBL] [Abstract][Full Text] [Related]
14. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
Iwe MO; Ngoddy PO
Plant Foods Hum Nutr; 1999; 53(2):121-32. PubMed ID: 10472789
[TBL] [Abstract][Full Text] [Related]
15. Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables.
Mridula D; Sethi S; Tushir S; Bhadwal S; Gupta RK; Nanda SK
J Food Sci Technol; 2017 Aug; 54(9):2704-2716. PubMed ID: 28928510
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Effect of some extrusion variables on fermented maize-soybean blend.
Ojokoh AO; Yimin W; Eromosele OS
J Food Sci Technol; 2015 Sep; 52(9):5763-71. PubMed ID: 26344990
[TBL] [Abstract][Full Text] [Related]
18. Optimization and characterization of an extruded snack based on taro flour (
Pensamiento-Niño CA; Gómez-Aldapa CA; Hernández-Santos B; Juárez-Barrientos JM; Herman-Lara E; Martínez-Sánchez CE; Torruco-Uco JG; Rodríguez-Miranda J
J Food Sci Technol; 2018 Oct; 55(10):4244-4255. PubMed ID: 30228423
[TBL] [Abstract][Full Text] [Related]
19. Effects of extrusion conditions on the physicochemical properties of extruded red ginseng.
Gui Y; Gil SK; Ryu GH
Prev Nutr Food Sci; 2012 Sep; 17(3):203-9. PubMed ID: 24471085
[TBL] [Abstract][Full Text] [Related]
20. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
Rodríguez-Vidal A; Martínez-Flores HE; González Jasso E; Velázquez de la Cruz G; Ramírez-Jiménez AK; Morales-Sánchez E
J Texture Stud; 2017 Jun; 48(3):249-257. PubMed ID: 28573723
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]