Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality. [PDF]
FoodsXu S, Li X, Lv J, Chen J, Liu K.
europepmc +1 more source
Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of rice, ashwagandha powder and spinach powder blends [PDF]
, 2017 Shraddha Bhople +2 more
openalex
Enriched Fresh Noodles Incorporating Chestnut Starch-Resveratrol Complexes: Quality, Structural Properties and Predicted Glycemic Index. [PDF]
FoodsLi L, Xu Y, Huang Y, Wu Y, Li C.
europepmc +1 more source
Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder. [PDF]
Molecules, 2015 Ruiz-Gutiérrez MG +6 more
europepmc +1 more source
Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs. [PDF]
GelsHu X, Wang J, Tang H, Su X, Zou L, Xu B.
europepmc +1 more source
The effect of freeze-thaw cycling on the quality of Sorghum noodles: An analysis based on starch, moisture and structural characteristics. [PDF]
Food Chem XZhang L +6 more
europepmc +1 more source
Extrusion cooking and its application.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1986 openaire +2 more sources
In-line monitoring of colour and composition during extrusion cooking
, 2004 Francesca Apruzzese
openalex +1 more source
Extruded and Enzyme-Fractionated Avocado (<i>Persea americana</i> Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Implications. [PDF]
FoodsJaramillo-De la Garza JS +4 more
europepmc +1 more source