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260 related items for PubMed ID: 28799654

  • 1. Physico-chemical properties and extrusion behaviour of selected common bean varieties.
    Natabirwa H, Muyonga JH, Nakimbugwe D, Lungaho M.
    J Sci Food Agric; 2018 Mar; 98(4):1492-1501. PubMed ID: 28799654
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.
    Mayachiew P, Charunuch C, Devahastin S.
    J Food Sci; 2015 Dec; 80(12):E2782-91. PubMed ID: 26523755
    [Abstract] [Full Text] [Related]

  • 3. Effects of extrusion variables on the properties of waxy hulless barley extrudates.
    Köksel H, Ryu GH, Başman A, Demiralp H, Ng PK.
    Nahrung; 2004 Feb; 48(1):19-24. PubMed ID: 15053346
    [Abstract] [Full Text] [Related]

  • 4. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion.
    Gu BJ, Masli MDP, Ganjyal GM.
    J Food Sci; 2020 Feb; 85(2):404-413. PubMed ID: 31887250
    [Abstract] [Full Text] [Related]

  • 5. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion.
    Ek P, Gu BJ, Ganjyal GM.
    J Food Sci; 2021 Mar; 86(3):942-951. PubMed ID: 33565641
    [Abstract] [Full Text] [Related]

  • 6. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.
    Ai Y, Cichy KA, Harte JB, Kelly JD, Ng PK.
    Food Chem; 2016 Nov 15; 211():538-45. PubMed ID: 27283664
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 98(9):3427-3436. PubMed ID: 29282744
    [Abstract] [Full Text] [Related]

  • 8. Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours.
    Sumargo F, Gulati P, Weier SA, Clarke J, Rose DJ.
    Food Chem; 2016 Nov 15; 211():726-33. PubMed ID: 27283689
    [Abstract] [Full Text] [Related]

  • 9. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures.
    Pietrysiak E, Zhu Y, Gu BJ, Ganjyal GM.
    J Food Sci; 2020 Jul 15; 85(7):2134-2142. PubMed ID: 32506502
    [Abstract] [Full Text] [Related]

  • 10. [Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends].
    Pérez-Navarrete C, Betancur-Ancona D, Casotto M, Carmona A, Tovar J.
    Arch Latinoam Nutr; 2007 Sep 15; 57(3):278-86. PubMed ID: 18271407
    [Abstract] [Full Text] [Related]

  • 11. 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 15; 44(2):96-101. PubMed ID: 10795575
    [Abstract] [Full Text] [Related]

  • 12. Comparison of physicochemical and functional properties of flour and starch extract in different methods from Africa locust bean (Parkia biglobosa) seeds.
    Sankhon A, Amadou I, Yao WR, Wang H, Qian H, Sangare M.
    Afr J Tradit Complement Altern Med; 2014 Apr 15; 11(2):264-72. PubMed ID: 25435606
    [Abstract] [Full Text] [Related]

  • 13. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
    Giczewska A, Borowska J.
    Nahrung; 2004 Apr 15; 48(2):116-22. PubMed ID: 15146968
    [Abstract] [Full Text] [Related]

  • 14. Physical properties of extruded products from three Mexican common beans (Phaseolus vulgaris L.) cultivars.
    Rocha-Guzman NE, Gallegos-Infante JA, Gonzalez-Laredo RF, Bello-Perez A, Delgado-Licon E, Ochoa-Martinez A, Prado-Ortiz MJ.
    Plant Foods Hum Nutr; 2008 Sep 15; 63(3):99-104. PubMed ID: 18546074
    [Abstract] [Full Text] [Related]

  • 15. Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus vulgaris bean flour.
    Drago SR, Velasco-González OH, Torres RL, González RJ, Valencia ME.
    Plant Foods Hum Nutr; 2007 Jun 15; 62(2):43-8. PubMed ID: 17318423
    [Abstract] [Full Text] [Related]

  • 16. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour.
    Nkundabombi MG, Nakimbugwe D, Muyonga JH.
    Food Sci Nutr; 2016 May 15; 4(3):384-97. PubMed ID: 27247769
    [Abstract] [Full Text] [Related]

  • 17. Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks.
    Sharma C, Singh B, Hussain SZ, Sharma S.
    J Food Sci Technol; 2017 May 15; 54(6):1711-1720. PubMed ID: 28559630
    [Abstract] [Full Text] [Related]

  • 18. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.
    Luo S, Koksel F.
    J Food Sci; 2020 Sep 15; 85(9):2688-2698. PubMed ID: 32856311
    [Abstract] [Full Text] [Related]

  • 19. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
    Iwe MO, Ngoddy PO.
    Plant Foods Hum Nutr; 1999 Sep 15; 53(2):121-32. PubMed ID: 10472789
    [Abstract] [Full Text] [Related]

  • 20. Impact of Feed Moisture on Microstructure, Crystallinity, Pasting, Physico-Functional Properties and In Vitro Digestibility of Twin-Screw Extruded Corn and Potato Starches.
    Ali S, Singh B, Sharma S.
    Plant Foods Hum Nutr; 2019 Dec 15; 74(4):474-480. PubMed ID: 31392533
    [Abstract] [Full Text] [Related]

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