Effect of process variables on the hydration properties and acceptability of extruded millet-soybean blends for fura manufacture
Author:
Publisher
Emerald
Subject
Food Science,Business, Management and Accounting (miscellaneous)
Reference39 articles.
1. DEVELOPMENT AND EVALUATION OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN
2. Expansion Characteristics of Extruded Corn Grits
3. A General Model for Expansion of Extruded Products
4. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming
5. Milling and Processing Parameters for Corn Tortillas from Extruded Instant Dry Masa Flour
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