Nutritional, Functional and Physical Properties of Extrudates from Blends of Cassava Flour with Cereal and Legume Flours-Reference-Cited by-同舟云学术

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Nutritional, Functional and Physical Properties of Extrudates from Blends of Cassava Flour with Cereal and Legume Flours

Published:2010-08-12 Issue:5 Volume:13 Page:1002-1011
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Jisha S.,Sheriff J.T.,Padmaja G.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910902934090

Reference38 articles.

1. Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog

2. Mercier, C., Linko, P. and Harper, J.M. 1989.Extrusion cooking, 461St. Paul, MN: American Association of Cereal Chemists Inc.

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1. Evaluation of protein enriched snacks (fryums) from quality Protein Maize;2024-03-04

2. Evaluation of improved cassava ( Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices;CyTA - Journal of Food;2023-01-05

3. The use of tubers in the development of extruded snacks: A review;Journal of Food Processing and Preservation;2022-05-07

4. Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties;International Journal of Food Science;2021-12-08

5. Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours;Acta Universitatis Cibiniensis. Series E: Food Technology;2020-12-01

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