Results 231 to 240 of about 263,199 (319)

Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production. [PDF]

Foods
Fu M, Zhou X, Tian HS, Chen Y, Jin Z.
europepmc   +1 more source

Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours

Samuel Arturo Delgado-Murillo, José de Jesús Zazueta‐Morales, Armando Quintero‐Ramos, Yazmín Alejandra Castro-Montoya, Xóchitl Ariadna Ruiz‐Armenta, Víctor Limón-Valenzuela, Carlos Iván Delgado‐Nieblas   +6 more
openalex   +2 more sources

Propriedades de absorção e solubilização de extrudados de farinha mista de feijão, milho e arroz biofortificados. [PDF]

, 2012
ASCHERI, J. L. R., CARVALHO, J. L. V. de, MORO, T. de M. A., MOURA, L. S. de M., NUTTI, M. R., SILVA, C. C. de O.   +5 more
core  

Combined Effect of Extrusion Cooking and Hydrocolloids on Senegalese Rolled Millet Flour (&#8220;Arraw&#8221;) from <i>Pennisetum glaucum </i><i>L. R. Br</i>

Abdoulaye Sène, Cheikh Ndiaye, Séye Sene, Maty Diop, Abdou Diouf, Matar Seck   +5 more
openalex   +1 more source

Food 3D Printing Equipment and Innovation: Precision Meets Edibility. [PDF]

Foods
Xiao S, Yang J, Bi Y, Li Y, Cao Y, Zhou M, Pang G, Dong X, Tong Q.   +8 more
europepmc   +1 more source

Analysis of the Influence of Different Plasticizing Systems in a Single-Screw Extruder on the Extrusion-Cooking Process and on Selected Physical Properties of Snack Pellets Enriched with Selected Oilseed Pomace

Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, Marek Gancarz, Renata Różyło   +4 more
openalex   +1 more source

Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions. [PDF]

Compr Rev Food Sci Food Saf
Kadam A, Scanlon MG, Koksel F.
europepmc   +1 more source

Technological Development in Wholegrain Food Processing. [PDF]

Foods
Nocente F, Gazza L.
europepmc   +1 more source

Improved extrusion cooking technique (IECT) induces the formation of starch-lauric acid complexes: Evaluations of structure and properties

Ning Wang, Xuan Wang, Jun Miao, Jingqi Dai, Yangyong Dai, Wentao Wang, Hanxue Hou, Zhaohong You   +7 more
openalex   +1 more source

Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues. [PDF]

J Food Sci
Elhordoy MR, Kadam A, Vazquez D, Medrano A, Koksel F.   +4 more
europepmc   +1 more source