Results 161 to 170 of about 246,144 (182)

Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food

Journal of Food Engineering, 2014
Svenja M Beck, Heike P Schuchmann, Andreas Leiter   +2 more
exaly  

Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology

Carbohydrate Polymers, 2017
Robert Gilbert, Jun Chen, Jiangping Ye
exaly  

Extrusion Cooking

1976
openaire   +1 more source

Extrusion Cooking

Rebeca Salvador-Reyes, Jhoseline Stayce Guillen-Sánchez, Anggie Verona-Ruiz, Alicia Lavado-Cruz, Soledad Mercedes Quezada-Berru   +4 more
openaire   +1 more source

hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology

International Journal of Biological Macromolecules, 2019
yiming Fang, Kexue Zhu, Lehe Tan
exaly  

Extrusion-cooking of starch protective loose-fill foams

Chemical Engineering Research and Design, 2014
Marcin Mitrus, Leszek Mościcki
exaly  

Evaluation of lentil starches modified by microwave irradiation and extrusion cooking

Food Research International, 2002
Elevina Perez
exaly  

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

EXTRUSION COOKING | Principles and Practice

2003
openaire   +1 more source