Optimization of Physicochemical Characteristics of Corn-Based Extruded Snacks Containing Pomegranate Seed Powders
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Publisher
CMV Verlag
Link
http://nfsr.sbmu.ac.ir/article-1-304-en.pdf
Reference24 articles.
1. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks
2. Effect of Extrusion Process Parameters on the Quality of Buckwheat Flour Mixes
3. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment
4. Precooked Bran-Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics
5. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products
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1. Multiresponse optimization of the extrusion process for ready‐to‐eat snacks from pineapple byproducts and maize flour;Journal of Food Science;2023-08-07
2. Optimization of Pectin Extractions from Walnut Green Husks and Characterization of the Extraction Physicochemical and Rheological Properties;Nutrition and Food Sciences Research;2020-03-01
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