Corn Meal Extrusion with Emulsifier and Soybean Fiber-Reference-Cited by-同舟云学术

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Corn Meal Extrusion with Emulsifier and Soybean Fiber

Published:1993-12 Issue:6 Volume:26 Page:544-551
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hu L.,Hsieh F.,Huff H.E.

Publisher

Elsevier BV

Subject

Food Science

Cited by 40 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. Effects of single and twin thermal screw extrusion on protein quality of grain-free pet foods formulated with predominantly animal- or plant-based protein ingredients;Animal Feed Science and Technology;2024-07

2. Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties;Food Reviews International;2022-07-08

3. Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content;International Journal of Food Science & Technology;2020-10-26

4. Effects of particle size and moisture content of maize grits on physical properties of expanded snacks;Journal of Texture Studies;2020-10-23

5. Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures;Journal of Food Science and Technology;2019-03-15

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