The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment. [PDF]
PLoS One, 2016 Zeng Z, Liu C, Luo S, Chen J, Gong E.
europepmc +1 more source
Extrusion cooking and its application.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1986 openaire +2 more sources
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.
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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 +8 more
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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.
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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.
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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
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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
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Sorghum Starch and Protein Digestibility: Mechanisms, Modifications, and Health Implications. [PDF]
FoodsOlson D +6 more
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