Multiple Parameter Optimization of Hydration Characteristics and Proximate Compositions of Rice-Soybean Extruded Foods

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ISSN Print: 2333-9705
ISSN Online: 2333-9721
www.scirp.org/journal/oalibj
E-mail: service@oalib.com

"Multiple Parameter Optimization of Hydration Characteristics and Proximate Compositions of Rice-Soybean Extruded Foods"
written by Danbaba Nahemiah, Iro Nkama, Mamudu Halidu Bada, David Iordehiin Gbenyi, Paul Yahaya Idakwo, Sali Atanga Ndindeng, Jean Moreira,
published by Open Access Library Journal, Vol.4 No.2, 2017

has been cited by the following article(s):

[1]	Predictive Modeling and Optimization of Extrusion Cooking Process for Color Characteristics and Consumer Acceptability of Fortified Rice Snacks
	IOSR Journal of Environmental Science, Toxicology and Food Technology, 2019

[1]	Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review F1000Research, 2024 DOI:10.12688/f1000research.140748.2

[2]	Effect of extrusion cooking on physical and thermal properties of instant flours: a review Frontiers in Sustainable Food Systems, 2024 DOI:10.3389/fsufs.2024.1398908

[3]	Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review F1000Research, 2023 DOI:10.12688/f1000research.140748.1

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