Ability of a “very low-cost extruder” to produce instant infant flours at a small scale in Vietnam-Reference-Cited by-同舟云学术

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Ability of a “very low-cost extruder” to produce instant infant flours at a small scale in Vietnam

Published:2003-08 Issue:2 Volume:82 Page:249-255
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mouquet C,Salvignol B,Van Hoan N,Monvois J,Trèche S

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

1. Starch analysis using thermostable α-amylase;Batey;Starch,1982

2. The effects of extrusion cooking on nutritional value—a literature review;Björck;Journal of Food Engineering,1983

3. Chemical and nutritional changes in foods during extrusion;Camire;Critical Reviews in Food Science and Nutrition,1990

4. Measurement of total and gelatinized starch by glucoamylase and o-toluidine reagent;Chiang;Cereal Chemistry,1977

5. Extrusion cooking and drum drying of wheat starch. I. Physical and macromolecular modifications;Colonna;Cereal Chemistry,1984

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1. Effect of extrusion cooking on physical and thermal properties of instant flours: a review;Frontiers in Sustainable Food Systems;2024-07-31

2. Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review;F1000Research;2024-01-12

3. Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review;F1000Research;2023-10-18

4. Assessment of the Adequacy of the Energetic Contribution of the Macronutrients Determined in the Local Infant Flours Sold in Ouagadougou to the Needs of Children Aged 6 to 23 Months;Current Research in Nutrition and Food Science Journal;2023-08-31

5. Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder;International Journal of Food Science & Technology;2022-08-26

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