Results 241 to 250 of about 299,382 (256)

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Food Chemistry, 2014
Regine Schoenlechner
exaly  

Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

Food Chemistry, 2014
Chengmei Liu, Shunjing Luo, Yanjun Zhang   +2 more
exaly  

Extrusion Cooking: Technologies and Applications

Food Research International, 2002
openaire   +1 more source

New protein texturization processes by extrusion cooking at high moisture levels

Food Reviews International, 1992
exaly  

Raw materials for extrusion cooking

2001
openaire   +1 more source

Texturization by extrusion-cooking

1997
Della Valle, Guy, Colonna, Paul, Vergnes, Bruno   +2 more
openaire   +1 more source

Evaluation of lentil starches modified by microwave irradiation and extrusion cooking

Food Research International, 2002
exaly  

Extrusion Cooking: Principles and Practice

2016
openaire   +1 more source

Future trends in extrusion cooking

1987
Fielliettaz Goethart, R.L. de, Kim, J.C.
openaire   +1 more source

EXTRUSION COOKING | Principles and Practice

2003
openaire   +1 more source