Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains-Reference-Cited by-同舟云学术

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Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains

Published:2015-11-23 Issue:2 Volume:14 Page:340-348
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Lourenço Lúcia F. H.,Tavares Tiago S.,Araujo Eder A. F.,Pena Rosinelson S.,Peixoto Joele Maria Regina S.,Carvalho Ana Vânia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2015.1114025

Reference45 articles.

1. Desenvolvimento de farinhas mistas extrusadas à base de farinha de milho, derivados de levedura e caseína

2. AOAC. (1997). Official methods of analysis of the Association of Official Analytical Chemists (16th ed.). Washington, DC: Author.

3. Characterization of cookies formulated with rice and black bean extruded flours

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3. Effects of defatted yellow mealworm (Tenebrio molitor) on the feed qualities and the growth performance of largemouth bass (Micropterus salmoides);Journal of Insects as Food and Feed;2022-10-28

4. Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp;Polish Journal of Food and Nutrition Sciences;2021-06-11

5. Effects of extrusion on the properties of shrimp and cassava-based snacks;British Food Journal;2019-06-03

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