Use of amaranth, quinoa and kañiwa in extruded corn-based snacks
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference29 articles.
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2. Extrusion cooking process for amaranth (Amaranthus caudatus L.);Chavez-Jauregui;Journal of Food Science,2000
3. Extruded corn grits – quinoa blends: II. Physical characteristics of extruded products;Coulter;Journal of Food Processing and Preservation,1991
4. Material properties and glass transition temperatures of different thermoplastic starches after extrusion processing;De Graaf;Starch,2003
5. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks;Ding;Journal of Food Engineering,2005
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