Effect of extrusion process variables on the product texture of blends of minced fish and wheat flour-Reference-Cited by-同舟云学术

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Effect of extrusion process variables on the product texture of blends of minced fish and wheat flour

Published:1993-01 Issue:3 Volume:19 Page:215-235
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bhattacharya Suvendu,Das H.,Bose A.N.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Development and evaluation of an extrusion texturized peanut protein;Aguilera;J. Food Science,1980

2. Development and evaluation of an extrusion texturized peanut protein;Aguilera;J. Food Science,1980

3. Extrusion today;Bain;Cereal Foods World,1979

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1. Encapsulation characteristics of cocoa bean shell extract with maltodextrin as encapsulant;IOP Conference Series: Earth and Environmental Science;2023-10-01

2. Advances in Extrusion Technology and Its Applicability to Food Processing in Developing Nations;Food Security and Safety;2021

3. Extrusion Technology and Glass Transition;Non-Equilibrium States and Glass Transitions in Foods;2017

4. Application of Food Extrusion Process to Develop Fish Meat-Based Extruded Products;Food Engineering Reviews;2016-07-18

5. Raw Materials for Extrusion of Foods;Advances in Food Extrusion Technology;2011-10-20

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