INSTRUMENTAL TEXTURE EVALUATION OF EXTRUDED SNACK FOODS: A REVIEW EVALUACIÓN INSTRUMENTAL DE TEXTURA EN ALIMENTOS EXTRUIDOS: UNA REVISIÓN
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/11358120709487697
Reference32 articles.
1. Relationships between texture, mechanical properties and structure of cornflakes
2. Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)
3. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks
Cited by 73 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
1. Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine;Heliyon;2024-07
2. Botana de maíz y residuos de cáliz de Jamaica: optimización de proceso;Revista Mexicana de Ciencias Agrícolas;2024-05-01
3. Optimization of Extrusion Conditions for Development of High Quality Rice-Lupin-Pumpkin Based Extruded Snack Food;2024
4. Effect of wheat dextrin on corn flour extrusion characteristics;Heliyon;2023-11
5. The study of the quality parameters of the tortilla chips products formulated from mixtures of corn flour and legumes;Turkish Journal of Agriculture and Forestry;2023-10-16
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3