Thermal, textural, and physicochemical analysis of corn extrudates enriched with broccoli or olive paste
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.785560
Reference51 articles.
1. The physico-chemical characteristics of extruded snacks enriched with tomato lycopene
2. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking
3. NUTRITIONAL EVALUATION OF BLENDED FOODS MADE WITH A LOW-COST EXTRUDER COOKER
4. Nutrient-based Corn and Soy Products by Twin-screw Extrusion
5. Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature
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