Development and evaluation of RTE (Ready to Eat) extruded snack using egg albumin powder and cheese powder (original) (raw)
Assessment of extrusion technique on physico-chemical property, microbial quality and anti-nutritional factors of extruded ready-to-eat snacks
Oluwayemisi Awofadeju
Nigeria Agricultural Journal, 2021
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PROCESS OPTIMIZATION AND CHARACTERIZATION OF CEREAL BASED READY-TO-EAT EXTRUDED SNACK FOOD
TJPRC Publication
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Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products
sopida korkerd
Journal of Food Science and Technology, 2015
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Production of a protein-rich extruded snack base using tapioca starch, sorghum flour and casein
jiral Patel
Journal of Food Science and Technology, 2015
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Effect of Process Conditions on Physico-Chemical and Sensory Properties of Fish-Cereal-Based Extruded Snack-Like Products
RAJKUMAR CHURCHILL SINGH
Journal of Food Processing and Preservation, 2012
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Development of multi millet based extruded snack food
Vilas Tonapi
International Journal of Chemical Studies, 2018
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Influence of different mixtures of ingredients on the physicochemical, nutritional and pasting properties of extruded snacks
Sajad Ahmad Wani
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Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack
supat chaiyakul
LWT - Food Science and Technology, 2009
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Physico-chemical characteristics of extruded snacks prepared from rice (Oryza sativa L), corn (Zea mays L) and taro [Colocasia esculenta (L) Schottj by twin-screw extrusion
Uma Ghosh
Journal of Scientific & Industrial Research, 2006
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Physical properties of extruded snacks enriched with soybean and moringa leaf powder
Leonard Rweyemamu
African Journal of Food Science and Technology, 2015
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Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks
Antonella Pasqualone
Foods
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Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
Magali Leonel
Food Science and Technology, 2013
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Physico: Chemical and sensory properties of millet based ready to eat extruded snack
kashinath Biradar
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Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks
Beenish Gulzar
Journal of Food Processing and Preservation, 2021
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Sensory, physico-chemical, microbial and textural changes in whey protein concentrate based extruded snack food during storage
Smitha Balakrishnan
International Journal of Chemical Studies
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Optimization of Extrusion Variables for the Development of RTE Snacks by Incorporation of Pearl Millet Starch
Raj Grewal
International Journal of Current Microbiology and Applied Sciences, 2017
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Improvement of nutritional and functional properties of extruded food products
Valentina Obradović
2014
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Effect of extrusion parameters on physical and functional quality of soy protein enriched maize based extruded snack
C. Sahu
Applied Food Research, 2022
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Development of Nutritious Extruded Snacks
Hanan Hussien
2019
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Development of extruded fasting snacks by using vari rice, sweet potato and banana powder with applying response surface methodology
rahul rathod
Journal of Food Measurement and Characterization, 2016
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Development of functional extruded snacks using corn and apple blends
Tehmeena Ahad
The Pharma Innovation Journal, 2017
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Qualities Evaluation of Extruded Ready to Eat Snack from Composite Non-Wheat Flours
olabinjo oyebola
Scientific Modelling and Research, 2020
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Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour
neda hashemi
Journal of Food Processing and Preservation, 2017
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Development of Extruded Maize-Soy-Apple Pomace Snacks Food
Shahzad Faisal
journal of agricultural Engineering, 2018
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Optimization of Extrusion Process for Development of Nutritious Snacks using Rice and Chickpea Flour
Varsha Kanojia -P&F Engg.
2020
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Physical and sensory properties of value added ready-to-eat (RTE) extruded snacks prepared from cereal-pulse blend
Raj Grewal
South Asian journal of food technology and environment, 2015
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Development of extruded snacks using taro ( Colocasia esculenta) and nixtamalized maize ( Zea mays) flour blends
Efren Delgado
Lwt - Food Science and Technology, 2011
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EFFECT OF EXTRUSION ON THE NUTRITIONAL, ANTIOXIDANT AND MICROSTRUCTURAL CHARACTERISTICS OF NUTRITIONALLY ENRICHED SNACKS
Sajad Ahmad Wani
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Textural and Micro Structural Properties of Extruded Snack Prepared from Rice Flour, Corn Flour and Deoiled Rice Bran by Twin Screw Extrusion
renu sharma
IJCA Proceedings on International Conference on Advancements in Engineering and Technology, 2015
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Studies on development of technology for preparation of millet based extruded snack
arjun niresh
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The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
Svein Halvor Knutsen
LWT
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Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks
Bazila Naseer
Journal of food science and technology, 2017
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Optimization of Fibre and Protein Rich Extruded Soybean-Rice Based Ready to Eat Snacks
kanupriya choudhary
2022
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Application of Oat, Wheat and Rye Bran to Modify Nutritional Properties, Physical and Sensory Characteristics of Extruded Corn Snacks
Jan Michniewicz
Acta Scientiarum Polonorum Technologia Alimentaria, 2015
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Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
Andrew Plunkett
Journal of Food Engineering, 2007
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