Understanding extrusion technology for cereal–pulse blends: A review
Author:
Affiliation:
1. Department of Food and Nutrition, Lady Irwin College, University of Delhi, Delhi, India
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2023.2253714
Reference25 articles.
1. Pressure, torque, and energy responses of a twin screw extruder at high moisture contents
2. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
3. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings
4. A General Model for Expansion of Extruded Products
5. Extrusion of food proteins
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