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[1]
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Use of Cereals and Egg Products in Extruded Foods: A Review
Pakistan Journal of Nutrition,
2023
DOI:10.3923/pjn.2023.1.10
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[2]
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A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems
Food Reviews International,
2023
DOI:10.1080/87559129.2021.1976793
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[3]
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Science of Rice Chemistry and Nutrition
2023
DOI:10.1007/978-981-99-3224-5_3
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[4]
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Properties of texturized protein and performance of different protein sources in the extrusion process: A review
Food Research International,
2023
DOI:10.1016/j.foodres.2023.113588
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[5]
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Synergistic effect of powdered cashew sprout cum cotyledon and cereals on improving the biochemical and physical properties of extrudates
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16938
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[6]
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Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review
Food Reviews International,
2022
DOI:10.1080/87559129.2020.1762640
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[7]
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Synergistic effect of powdered cashew sprout cum cotyledon and cereals on improving the biochemical and physical properties of extrudates
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16938
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[8]
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Synergistic effect of powdered cashew sprout cum cotyledon and cereals on improving the biochemical and physical properties of extrudates
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16938
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[9]
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Physical analysis of friction cooked RTE snacks
Innovative Food Science & Emerging Technologies,
2021
DOI:10.1016/j.ifset.2021.102643
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[10]
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Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals
International Journal of Food Science & Technology,
2021
DOI:10.1111/ijfs.15176
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[11]
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Physical analysis of friction cooked RTE snacks
Innovative Food Science & Emerging Technologies,
2021
DOI:10.1016/j.ifset.2021.102643
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[12]
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Nutritional, physico-chemical and sensory attributes of quinoa based extrudates
Vegetos,
2020
DOI:10.1007/s42535-020-00119-4
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[13]
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Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content
International Journal of Food Science & Technology,
2020
DOI:10.1111/ijfs.14842
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[14]
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Consumers acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes
African Journal of Food Science,
2020
DOI:10.5897/AJFS2020.1996
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[15]
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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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[16]
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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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[17]
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Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals
Cogent Food & Agriculture,
2018
DOI:10.1080/23311932.2018.1501932
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[18]
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Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour
Journal of Food Processing and Preservation,
2017
DOI:10.1111/jfpp.13210
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[19]
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Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour
Food Science & Nutrition,
2017
DOI:10.1002/fsn3.513
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[20]
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Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour
Food Science & Nutrition,
2017
DOI:10.1002/fsn3.513
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[21]
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Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks
Journal of the Science of Food and Agriculture,
2016
DOI:10.1002/jsfa.7092
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[22]
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Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks
Journal of the Science of Food and Agriculture,
2016
DOI:10.1002/jsfa.7092
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[23]
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Soybean-Enriched Snacks Based on African Rice
Foods,
2016
DOI:10.3390/foods5020038
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