1. Sustainable snack products: impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates;Delić;Innov Food Sci Emerg Technol,2023
2. Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures;Félix-Medina;Lwt [Internet],2020
3. Edible insects processing: traditional and innovative technologies;Melgar-Lalanne;Compr. Rev. Food Sci. Food Saf.,2019
4. Wolffia globosa-based nutritious snack formulation with high protein and dietary fiber contents;On-Nom;Foods,2023
5. Development of extruded snacks enriched by bioactive peptides from microalga Spirulina sp. LEB 18;Silva;Food Biosci.,2021