Food Extrusion
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119776468.ch5
Reference44 articles.
1. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
2. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings
3. Effects of Extrusion Process Parameters on a Cereal-Based Ready-to-Eat Expanded Product Formulated with Carrot Pomace
4. Optimization of Extrusion Process Parameters for Red Lentil-carrot Pomace Incorporated Ready-to-eat Expanded Product Using Response Surface
5. Development of sweet lime (Citrus limetta Risso) pomace integrated ricebased extruded product: Process optimization;Alam M. S.;Journal of Agricultural Engineering,2018
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