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Journal Abstract Search

152 related items for PubMed ID: 34194100

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  • 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
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  • 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
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  • 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 31; ():10820132241243240. PubMed ID: 38556930
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  • 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 31; 53(5):672-683. PubMed ID: 35722898
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  • 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 31; 55(4):e12854. PubMed ID: 38960864
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  • 14. Sorption behavior and isosteric heat of maize-millet based protein enriched extruded product.
    Sahu C, Patel S, Khokhar D.
    Heliyon; 2021 Apr 31; 7(4):e06742. PubMed ID: 33898840
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  • 15. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
    Iwe MO, Ngoddy PO.
    Plant Foods Hum Nutr; 1999 Apr 31; 53(2):121-32. PubMed ID: 10472789
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  • 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 31; 58(3):1143-1155. PubMed ID: 33678896
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  • 18. Effect of some extrusion variables on fermented maize-soybean blend.
    Ojokoh AO, Yimin W, Eromosele OS.
    J Food Sci Technol; 2015 Sep 31; 52(9):5763-71. PubMed ID: 26344990
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  • 19. Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.).
    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 31; 55(10):4244-4255. PubMed ID: 30228423
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  • 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 31; 17(3):203-9. PubMed ID: 24471085
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