Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product-Reference-Cited by-同舟云学术

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Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product

Published:2007-07-01 Issue:1 Volume:30 Page:37-44
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

PRINYAWIWATKUL WITOON,BEUCHAT LARRY R.,PHILLIPS R. DIXON,RESURRECCION ANNA V.A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb01943.x/fullpdf

Reference35 articles.

1. Thermoplastic extrusion of peanut flour by twin-screw extruder;Aboagye;Canadian Institute of Food Science and Technology Journal,1987

2. Development and evaluation of an extrusion-texturized peanut protein;Aguilera;Journal of Food Science,1980

3. Peanut protein: a versatile food ingredient;Ayres;Journal of the American Oil Chemists Society,1977

4. Processing of edible peanut flour and grits;Ayres;Journal of the American Oil Chemists Society,1974

5. Textural properties of extrusion-cooked cornstarch;Bhattacharya;Lebensmittel-Wissenschaft und Technologie,1987

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2. Valorization of by-products from the production of pressed edible oils to produce biopolymer films;Cold Pressed Oils;2020

3. Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour;Journal of Food Processing and Preservation;2017-02-01

4. Effect of ambient storage on the quality characteristics of aerobically packaged fish curls incorporated with different flours;SpringerPlus;2014-02-21

5. EFFECT OF EXTRUSION VARIABLES ON EXTRUDATES PROPERTIES OF WATER YAM FLOUR - A RESPONSE SURFACE ANALYSIS;Journal of Food Processing and Preservation;2012-03-02

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