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PUBMED FOR HANDHELDS

Journal Abstract Search

157 related items for PubMed ID: 32861929

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  • 5. 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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  • 10. Optimization of extrusion conditions for defatted soy-rice blend extrudates.
    Garg SK, Singh DS.
    J Food Sci Technol; 2010 Dec; 47(6):606-12. PubMed ID: 23572693
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  • 13. Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal.
    Borah A, Lata Mahanta C, Kalita D.
    J Food Sci Technol; 2016 Jan; 53(1):221-32. PubMed ID: 26787944
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  • 14. Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods.
    Sumathi A, Ushakumari SR, Malleshi NG.
    Int J Food Sci Nutr; 2007 Aug; 58(5):350-62. PubMed ID: 17558727
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  • 15. Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia).
    Boff Zortéa-Guidolin ME, Piler de Carvalho CW, Bueno de Godoy RC, Mottin Demiate I, Paula Scheer A.
    J Food Sci; 2017 Apr; 82(4):977-984. PubMed ID: 28339105
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  • 16. 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
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  • 17. 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 Apr; 60 Suppl 4():205-14. PubMed ID: 19370476
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  • 19. 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; 57(1):86-95. PubMed ID: 31975711
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