Effects of Extrusion Process Parameters on a Cereal-Based Ready-to-Eat Expanded Product Formulated with Carrot Pomace-Reference-Cited by-同舟云学术

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Effects of Extrusion Process Parameters on a Cereal-Based Ready-to-Eat Expanded Product Formulated with Carrot Pomace

Published:2015-11 Issue:6 Volume:60 Page:287-295
ISSN:0146-6283
Container-title:Cereal Foods World
language:en
Short-container-title:Cereal Foods World

Author:

Alam M. Shafiq¹²,Kumar Sunil¹³,Khaira Harjot¹³

Affiliation:

1. Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.

2. Corresponding author. Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004, India.Tel: +91 941-7188501; Fax: +91 161-2412355.

3. E-mail: .

Publisher

Scientific Societies

Subject

Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CFW-60-6-0287

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food Extrusion;Nonthermal Food Engineering Operations;2024-05-23

2. Optimisation of the Extrusion Process by Response Surface Methodology and Storage Stability of Extruded Fish Snacks Incorporated with Coconut Dregs;2024

3. Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet;Foods;2022-11-29

4. The use of tubers in the development of extruded snacks: A review;Journal of Food Processing and Preservation;2022-05-07

5. Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran;Revista Mexicana de Ingeniería Química;2021-06-01

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