Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

Lignende værker

• Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties
  af: Ribeiro Oliveira, Aryane, et al.
  Udgivet: (2019)
• Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability
  af: Gat, Yogesh, et al.
  Udgivet: (2016)
• Effect of extrusion on thermal, textural and rheological properties of legume based snack
  af: Ananthanarayan, Laxmi, et al.
  Udgivet: (2018)
• Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology
  af: Lotfi Shirazi, Sorour, et al.
  Udgivet: (2020)
• Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology
  af: Anayansi Escalante-Aburto, et al.
  Udgivet: (2014-12-01)