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Journal Abstract Search

192 related items for PubMed ID: 25406135

  • 21. [Elaboration of instant corn flour by hydrothermal process I].
    Martínez B F, el-Dahs AA.
    Arch Latinoam Nutr; 1993 Dec; 43(4):310-5. PubMed ID: 7872833
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  • 22. 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
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  • 23. Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters.
    Żelaziński T, Ekielski A, Siwek A, Dardziński L.
    Acta Sci Pol Technol Aliment; 2017 Apr; 16(3):247-254. PubMed ID: 29055973
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  • 24. Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina.
    Tańska M, Konopka I, Ruszkowska M.
    Plant Foods Hum Nutr; 2017 Sep; 72(3):250-257. PubMed ID: 28866858
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  • 25. Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature.
    Shaviklo GR, Thorkelsson G, Rafipour F, Sigurgisladottir S.
    J Sci Food Agric; 2011 Mar 30; 91(5):886-93. PubMed ID: 21384356
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  • 26. Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
    Escalante-Aburto A, Ramírez-Wong B, Torres-Chávez PI, López-Cervantes J, Figueroa-Cárdenas Jde D, Barrón-Hoyos JM, Morales-Rosas I, Ponce-García N, Gutiérrez-Dorado R.
    Molecules; 2014 Dec 15; 19(12):21066-84. PubMed ID: 25517344
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  • 27. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks.
    Shah FU, Sharif MK, Butt MS, Shahid M.
    J Texture Stud; 2017 Jun 15; 48(3):221-230. PubMed ID: 28573729
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  • 34. 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 15; 52(3):1830-8. PubMed ID: 25745265
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  • 38. Effect of screw speed, temperature and moisture on physicochemical properties of corn gluten meal extrudate.
    Xu M, Zhang X, Zhang Y, Wang J, Li J, Hu Y, Cao S, Luan G.
    J Sci Food Agric; 2023 Sep 15; 103(12):5782-5790. PubMed ID: 37088941
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  • 40. Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.
    Nasehi B, Mortazavi SA, Razavi SM, Mahallati MN, Karim R.
    Int J Food Sci Nutr; 2009 Sep 15; 60 Suppl 4():205-14. PubMed ID: 19370476
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