Formulation, Preparation and Evaluation of Low-Cost Extrude Products Based on Cereals and Pulses

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Formulation, Preparation and Evaluation of Low-Cost Extrude Products Based on Cereals and Pulses"
written by Mohammad Reza Shadan, Kavita Waghray, Fahimeh Khoushabi,
published by Food and Nutrition Sciences, Vol.5 No.14, 2014

has been cited by the following article(s):

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[1]	Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm
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[3]	Effect of Extrusion Process on Proximate Composition of Water Yam Based Noodles Analogue–A Response Surface Analysis
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[5]	OPTIMAL FORMULATIONS OF LOCAL FOODS TO ACHIEVE NUTRITIONAL ADEQUACY FOR 6-23-MONTH-OLD YEMENI CHILDREN
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[6]	Comprehensive Nutritional Analysis, Antioxidant Activities, and Bioactive Compound Characterization from Seven Selected Cereals and Pulses by UHPLC-HRMS/MS
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[7]	Mung-Oat snack of high protein content by twin screw extrusion using response surface methodology
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[10]	Dietary condition and feeding practices of children aged 6–23 months in Ethiopia: analysis of 2005–2016 demographic and health survey
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[11]	Development of Functional Snack Food from Almond Press Cake and Pearl Millet Flour
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[12]	Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children
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[13]	IMPROVED YAM-BAOBAB-TAMARIND FLOUR BLENDS: ITS POTENTIAL USE IN EXTRUSION COOKING
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[14]	Scientific African
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[15]	Nutritional Evaluation and Glycemic Response of Extruded Products Developed From Cereal Pulse Blends
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[16]	Process Development and Quality Evaluation of the Quail Meat Enriched Noodles
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[17]	Improved yam-baobab-tamarind flour blends and its potential use in extrusion cooking
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[18]	蛹虫草复合谷物杂粮膨化产品的工艺优化及糊化特性
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[19]	Development and Quality Evaluatiojn of Cereal and Legume Based Extrudates Blended with Konkum Rind Power
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[20]	Kwame Nkrumah University of Science and Technology
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[22]	Nutraceutical Food Formulation, Amendment of Life Style Practices and Clinical Outcome in Subjects with Diabetes and Hypertension
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[23]	Assessment of Mineral Content, Functional Properties and Colour of an Extruded Breakfast Cereals Using Maize, Sorghum and Date Palm

[1]	Mung-Oat snack of high protein content by twin screw extrusion using response surface methodology Applied Food Research, 2022 DOI:10.1016/j.afres.2022.100099

[2]	Comprehensive Nutritional Analysis, Antioxidant Activities, and Bioactive Compound Characterization from Seven Selected Cereals and Pulses by UHPLC-HRMS/MS ACS Omega, 2022 DOI:10.1021/acsomega.2c03767

[3]	Comprehensive Nutritional Analysis, Antioxidant Activities, and Bioactive Compound Characterization from Seven Selected Cereals and Pulses by UHPLC-HRMS/MS ACS Omega, 2022 DOI:10.1021/acsomega.2c03767

[4]	Dietary condition and feeding practices of children aged 6–23 months in Ethiopia: analysis of 2005–2016 demographic and health survey European Journal of Clinical Nutrition, 2021 DOI:10.1038/s41430-020-00828-8

[5]	IMPROVED YAM-BAOBAB-TAMARIND FLOUR BLENDS: ITS POTENTIAL USE IN EXTRUSION COOKING Scientific African, 2019 DOI:10.1016/j.sciaf.2019.e00126

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