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[1]
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Study of relationships between independent extrusion variables and dependent product properties during Quality Protein Maize extrusion
Applied Food Research,
2022
DOI:10.1016/j.afres.2022.100048
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[2]
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Impact of processing techniques on the glycemic index of rice
Critical Reviews in Food Science and Nutrition,
2022
DOI:10.1080/10408398.2020.1865259
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[3]
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Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review
Foods,
2021
DOI:10.3390/foods10051096
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[4]
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The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks
International Journal of Food Engineering,
2019
DOI:10.1515/ijfe-2018-0319
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[5]
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Current trends in Extrusion: Development of Functional Foods and Novel Ingredients
Food Science and Technology Research,
2018
DOI:10.3136/fstr.24.23
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[6]
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Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology
Journal of Food Science and Technology,
2018
DOI:10.1007/s13197-018-3271-2
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[7]
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Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn
Journal of Food Science,
2017
DOI:10.1111/1750-3841.13692
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[8]
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Enrichment of rice-based extrudates with Cactus Opuntia dillenii seed powder: a novel source of fiber and antioxidants
Journal of Food Science and Technology,
2017
DOI:10.1007/s13197-017-2961-5
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[9]
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Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn
Journal of Food Science,
2017
DOI:10.1111/1750-3841.13692
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[10]
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Synergistic Effects of Barley, Oat and Legume Material on Physicochemical and Glycemic Properties of Extruded Cereal Breakfast Products
Journal of Food Processing and Preservation,
2016
DOI:10.1111/jfpp.12617
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