Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating
Author:
Affiliation:
1. Department of Chemical Engineering Gebze Technical University Gebze Turkey
2. Department of Food Engineering Zonguldak Bulent Ecevit University Zonguldak Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15630
Reference34 articles.
1. Preparation of High-Quality Protein-Based Extruded Pellets Expanded by Microwave Oven
2. Development and Characterization of Extruded Pellets of Whole Potato (Solanum tuberosumL.) Flour Expanded by Microwave Heating
3. Some New Three Level Designs for the Study of Quantitative Variables
4. Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks
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5. Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study;Starch - Stärke;2022-12-07
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