Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference110 articles.
1. Adedayo, M. R., Ajiboye, E. A., Akintunde, J. K., & Odaibo, A. (2011). Single cell proteins: As nutritional enhancer. Advances in Applied Science Research, 2(5), 396–409.
2. Aguilera, J. M., Rossi, F., Hiche, E., & Chichester, C. O. (1980). Development and evaluation of an extrusion-texturized peanut protein. Journal of Food Science, 45(2), 246–250. https://doi.org/10.1111/j.1365-2621.1980.tb02587.x
3. Alamu, E. O., & Busie, M. D. (2019). Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria. Cogent Food & Agriculture, 5(1), 1671749. https://doi.org/10.1080/23311932.2019.1671749
4. Altan, A., McCarthy, K. L., & Maskan, M. (2008). Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. Journal of Food Engineering, 84(2), 231–242. https://doi.org/10.1016/j.jfoodeng.2007.05.014
5. Arhaliass, A., Bouvier, J. M., & Legrand, J. (2003). Melt growth and shrinkage at the exit of the die in the extrusion-cooking process. Journal of Food Engineering, 60(2), 185–192. https://doi.org/10.1016/S0260-8774(03)00039-6
Cited by
29 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