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Journal Abstract Search

272 related items for PubMed ID: 25745265

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [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
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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
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  • 10. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
    Iwe MO, Ngoddy PO.
    Plant Foods Hum Nutr; 1999 Aug; 53(2):121-32. PubMed ID: 10472789
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  • 13. 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
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  • 14. 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 31; ():10820132241243240. PubMed ID: 38556930
    [Abstract] [Full Text] [Related]

  • 15. 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 31; 57(1):86-95. PubMed ID: 31975711
    [Abstract] [Full Text] [Related]

  • 16. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking.
    Rangira I, Gu BJ, Ek P, Ganjyal GM.
    J Food Sci; 2020 Oct 31; 85(10):3333-3344. PubMed ID: 32949029
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  • 17. Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour.
    Ouyang J, Fan K, Li Q, Wang F, Li W, Su X.
    Food Chem; 2024 Jan 15; 431():137056. PubMed ID: 37573749
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 58(2):494-509. PubMed ID: 33568843
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  • 19. 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 15; 58(3):1143-1155. PubMed ID: 33678896
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  • 20. Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits.
    Singha P, Singh SK, Muthukumarappan K, Krishnan P.
    Food Sci Nutr; 2018 Oct 15; 6(7):1914-1926. PubMed ID: 30349681
    [Abstract] [Full Text] [Related]

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