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PUBMED FOR HANDHELDS

Journal Abstract Search

152 related items for PubMed ID: 34194100

  • 21. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
    Rodríguez-Vidal A, Martínez-Flores HE, González Jasso E, Velázquez de la Cruz G, Ramírez-Jiménez AK, Morales-Sánchez E.
    J Texture Stud; 2017 Jun; 48(3):249-257. PubMed ID: 28573723
    [Abstract] [Full Text] [Related]

  • 22. Optimization of weaning mix based on malted and extruded pearl millet and barley.
    Balasubramanian S, Kaur J, Singh D.
    J Food Sci Technol; 2014 Apr; 51(4):682-90. PubMed ID: 24741161
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  • 23. 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; 85(10):3333-3344. PubMed ID: 32949029
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  • 24. Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products.
    Boakye PG, Okyere AY, Kougblenou I, Kowalski R, Ismail BP, Annor GA.
    J Food Sci; 2022 Aug; 87(8):3496-3512. PubMed ID: 35781707
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  • 25. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour.
    Liu Y, Liu M, Huang S, Zhang Z.
    Foods; 2021 Feb 17; 10(2):. PubMed ID: 33671237
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  • 26. Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM.
    Sukumar A, Athmaselvi KA.
    J Food Sci Technol; 2019 Feb 17; 56(2):705-712. PubMed ID: 30906028
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  • 27. Effect of extrusion processing on techno-functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum-chickpea-based extruded snacks.
    Kaur J, Singh B, Singh A, Sharma S, Kidwai MK.
    J Texture Stud; 2023 Oct 17; 54(5):706-719. PubMed ID: 37246468
    [Abstract] [Full Text] [Related]

  • 28. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
    Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PK.
    Food Chem; 2014 Jan 15; 143():33-9. PubMed ID: 24054209
    [Abstract] [Full Text] [Related]

  • 29. 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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  • 32. Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean.
    Espinoza-Moreno RJ, Reyes-Moreno C, Milán-Carrillo J, López-Valenzuela JA, Paredes-López O, Gutiérrez-Dorado R.
    Plant Foods Hum Nutr; 2016 Jun 15; 71(2):218-24. PubMed ID: 27170034
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  • 34. 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 15; 57(1):86-95. PubMed ID: 31975711
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  • 37. 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
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