has been cited by the following article(s):
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[1]
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Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review
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Legume Science,
2024 |
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[2]
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SECTIONAL EXPANSION INDEXAND MICROSTRUCTURAL CHANGES OF BEAN-BASED EXTRUDATES AS A FUNCTION OF EXTRUSION VARIABLES
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… человека, теория и …,
2023 |
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[3]
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Karakteristik Fisik Dan Sensoris Mi Basah Tepung Beras Menir Termodifikasi Dengan Penambahan Xanthan Gum
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Prosiding Seminar …,
2023 |
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[4]
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ИНДЕКС ПОПЕРЕЧНОГО РАСШИРЕНИЯ И МИКРОСТРУКТУРНЫЕ ИЗМЕНЕНИЯ ЭКСТРУДАТОВ НА ОСНОВЕ БОБОВ В ЗАВИСИМОСТИ ОТ ПАРАМЕТРОВ …
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… человека, теория и …,
2023 |
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[5]
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Functional Properties of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Mixtures–A Response Surface Methodology
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European Journal of …,
2022 |
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[6]
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Optimización de la formulación de cupcakes con tarwi (Lupinus mutabilis) saborizado con aguaymanto (Physalis peruviana) utilizando metodología de superficie …
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2022 |
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[7]
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Development Of Fabricated Laboratory Scale Extruder Machine For The Production Of Rice-Like Grains From Cassava (Manihot Esculenta Crantz) Dough
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International Journal of Engineering Trends and Technology,
2022 |
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[8]
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Raf ömrü uzun lüpen unu üretimi ve besinsel-fonksiyonel özellikleri geliştirilmiş makarna ve ekmek üretiminde kullanımı
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2021 |
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[9]
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Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean
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2020 |
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[10]
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Extruded snacks from industrial by-products: A review
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2020 |
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[11]
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Chemical and Physical Charaterization of Cereal Flakes Formulated with Broken Rice and Banana Flour
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2019 |
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[12]
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Elaboración de un bocadito extruido de quinua, tarwi y fécula de camote para niños escolares
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2019 |
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[13]
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Development of functional couscous enriched in barley β-glucans
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2019 |
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[14]
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Development of Nutritious Extruded Snacks
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2019 |
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[15]
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FACULTAD DE INDUSTRIAS ALIMENTARIAS
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2019 |
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[16]
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Utilization of broken rice, corn and sweet lupin flour for preparation high nutritional value and quality gluten-free basbousa
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Current Science International,
2018 |
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[17]
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Extrusion Processing of Raw Food Materials and by-products: A Review
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Critical Reviews in Food Science and Nutrition,
2018 |
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[18]
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Bocadito con alto contenido proteico: un extruido a partir de quinua (Chenopodium quinoa Willd.), tarwi (Lupinus mutabilis Sweet) y camote (Ipomoea batatas …
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2017 |
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[19]
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High-protein snack: an extruded from quinoa (Chenopodium quinoa Willd.), tarwi (Lupinus mutabilis Sweet), and sweet potato (Ipomoea batatas L.).
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2017 |
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[20]
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Miltinės konditerijos kepinių vertės pagerinimas Lupinus albus augaliniais priedais ir jų įtaka akrilamido formavimuisi ir asparagino kiekiui
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2016 |
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[21]
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Extruded Rice Analogues: A Healthy Food from Cowpea for Rice Eating Population
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[22]
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dengan Penambahan Tepung Pisang
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ES Fisik
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[1]
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Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review
Legume Science,
2024
DOI:10.1002/leg3.231
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[2]
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Optimization of extrusion conditions for development of high quality rice-lupin-pumpkin based extruded snack food
Heliyon,
2024
DOI:10.1016/j.heliyon.2024.e40913
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[3]
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Extruded snacks from industrial by-products: A review
Trends in Food Science & Technology,
2020
DOI:10.1016/j.tifs.2020.03.012
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[4]
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Development of functional couscous enriched in barley β-glucans
Journal of Cereal Science,
2019
DOI:10.1016/j.jcs.2018.12.007
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[5]
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Chemical and Physical Charaterization of Cereal Flakes Formulated with Broken Rice and Banana Flour
IOP Conference Series: Earth and Environmental Science,
2019
DOI:10.1088/1755-1315/258/1/012003
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[6]
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Extrusion Processing of Raw Food Materials and by-products: A Review
Critical Reviews in Food Science and Nutrition,
2018
DOI:10.1080/10408398.2018.1480007
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