Process optimization of extrusion process variables for improving the quality and extrudate characteristics of wheat-tiger nut pasta-Reference-Cited by-同舟云学术

Process optimization of extrusion process variables for improving the quality and extrudate characteristics of wheat-tiger nut pasta

Published:2023-12 Issue:2 Volume:3 Page:100333
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Sobowale Sunday Samuel^ORCID,Animashaun Oluwatoyin Habibat^ORCID,Omosebi Omolola Mary,Babarinsa Olumuyiwa Adekanmbi^ORCID,Fayemi Olanrewaju Emmanuel^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Production nutritious juice blends containing bioactive healthy compounds;Hussein;Egyptian Journal of Chemistry,2022

3. Effect of soaking and extrusion conditions on anti-nutrients and protein digestibility of legume seeds;Abd El-Hady;LWT Food Science and Technology,2003

4. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetumglaucum) flour and biscuit;Adebiyi;Journal of Cereal Science,2016

5. Functional properties of wheat and sweet potato flour blends;Adeleke;Pakistan Journal of Nutrition,2010

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