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 *

151 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. Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin.
    Eftekhariyazdi M; Zenoozian MS; Milani E; Elhami Rad AH; Armin M
    Food Sci Technol Int; 2024 Mar; ():10820132241243240. PubMed ID: 38556930
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 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. 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]  

  • 12. 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]  

  • 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. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.