Results 221 to 230 of about 263,199 (319)

Padrão eletroforético de proteínas extraídas de grits de milho com qualidade tecnológica diferenciada para produção de extrusados. [PDF]

, 2018
ALVES, C. C. O., PAES, M. C. D.
core  

Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties. [PDF]

RSC Adv, 2018
Liu X, Zhao J, Zhang X, Li Y, Zhao J, Li T, Zhou B, Yang H, Qiao L.   +8 more
europepmc   +1 more source

Efeito dos parâmetros de extrusão nas características de viscosidade de pasta e índice de absorção de água de macarrões pré-cozidos elaborados a partir de farinha mista de arroz integral e milho obtidos por extrusão. [PDF]

, 2013
ASCHERI, D. P. R., ASCHERI, J. L. R., CARVALHO, L. M. J. de, SILVA, E. M. M. da   +3 more
core  

2025 ACVIM Forum Research Report Program

Journal of Veterinary Internal Medicine, Volume 39, Issue 6, November/December 2025.
wiley   +1 more source

2025 ACVIM Forum Research Abstract Program

Journal of Veterinary Internal Medicine, Volume 39, Issue 6, November/December 2025.
wiley   +1 more source

Innovative Gluten-Free <i>Fusilli</i> Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours. [PDF]

Foods
Fernandes SS, Vargas-Solórzano JW, Carvalho CWP, Ascheri JLR.   +3 more
europepmc   +1 more source

Bioactive Compounds, Physical Parameters and Sensory Attributes of Purple Carrot-Enriched Maize Extrudates. [PDF]

Foods
Blanch GP, Astocondor LF, Ruiz Del Castillo ML.   +2 more
europepmc   +1 more source

Orange-Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product Characterization. [PDF]

Food Sci Nutr
Byamukama J, Mugabi R, Nakimbugwe D, Muyonga J.   +3 more
europepmc   +1 more source

The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review. [PDF]

Food Prod Process Nutr
Yoganarasimhaswamy IN, Panagodage Y, Agyei D, English M, Kebede B.   +4 more
europepmc   +1 more source

Advances in high moisture extrusion cooking for meat analogue with 3D and 4D printing approaches: a comprehensive review

Prostuti Chakravorty, Amit Baran Das
openalex   +1 more source