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Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3462, doi. 10.1007/s13197-018-3271-2
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- Article
Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and y-Aminobutyric Acid Content (GABA) of Extruded Snacks.
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- International Journal of Food Engineering, 2011, v. 7, n. 4, p. 1, doi. 10.2202/1556-3758.2328
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- Article
Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 9, p. 2067, doi. 10.1111/ijfs.12515
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- Article
Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14089
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- Article