Production of third-generation snacks-Reference-Cited by-同舟云学术

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Production of third-generation snacks

Published:2018-05-25 Issue:1 Volume:10 Page:98-105
ISSN:1847-3466
Container-title:Croatian Journal of Food Science and Technology
language:
Short-container-title:Croat. J. Food Sci. Technol.

Author:

PANAK BALENTIC JELENA, ,BABIC JURISLAV,JOZINOVIC ANTUN,ACKAR DURDICA,MILICEVIC BORISLAV,MUHAMEDBEGOVIC BENJAMIN,SUBARIC DRAGO, , , , , ,

Publisher

Faculty of Food Technology Osijek

Subject

General Earth and Planetary Sciences,General Environmental Science

Cited by 19 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. Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator;Food & Function;2024

2. Microwave Extrusion;Food Engineering Series;2024

3. Possibility of Water Saving in Processing of Snack Pellets by the Application of Fresh Lucerne Sprouts: Selected Aspects and Nutritional Characteristics;Journal of Ecological Engineering;2023-12-01

4. Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks;Foods 2023;2023-10-14

5. Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization;Foods;2023-05-27

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