Funder
Department of Biotechnology , Ministry of Science and Technology
Publisher
Springer Science and Business Media LLC
Reference30 articles.
1. Akhtar JS, Malik MA, Alam MT (2015) Extrusion technology used for novel foods production. Int J Eng Dev Res 3:1–7
2. AOAC (2016) Official methods of analysis of AOAC international, 20th edn. Gaithersburg, Maryland, USA.
3. Basilio-Atencio J, Condezo-Hoyosa L, Repo-Carrasco-Valenciaa R (2020) Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety cente5nario: process optimization. LWT–Food Sci Tech 128:109426. https://doi.org/10.1016/j.lwt.2020.109426
4. Ding QB, Ainsworth P, Tucker G, Marson H (2005) The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice–based expanded snacks. J Food Eng 66:283–289. https://doi.org/10.1016/j.jfoodeng.2004.03.019
5. Forsido SF, Duguma HT, Lema TB, Sturm B, Hensel O (2019) Nutritional and sensory quality of composite extruded complementary food. Food Sci Nutr 7:882–889. https://doi.org/10.1002/fsn3.940
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献