Extruded Moringa Leaf-Oat Flour Snacks: Physical, Nutritional, and Sensory Properties

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.14, Iss.4, 2011-07, pp. : 854-869

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Rice-Shaped Extruded Kernels: Physical, Sensory, and Nutritional Properties

By Yoo Juhyun

International Journal of Food Properties, Vol. 16, Iss. 2, 2013-01 ,pp. : 301-321

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of pH on Apparent Viscosity of Wholemeal Oat Flour Water Dispersions

International Journal of Food Properties, Vol. 18, Iss. 2, 2015-02 ,pp. : 303-315

Taylor & Francis Ltd

Access to resources Recommend Favorite

Physicochemical and Sensory Properties of Mihalic Cheese

International Journal of Food Properties, Vol. 17, Iss. 10, 2014-11 ,pp. : 2207-2227

Taylor & Francis Ltd

Access to resources Recommend Favorite

Physical, Functional, and Sensory Characteristics of Cereal Extrudates

International Journal of Food Properties, Vol. 17, Iss. 9, 2014-10 ,pp. : 1921-1933

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

By Gomez A.

International Journal of Food Properties, Vol. 14, Iss. 3, 2011-05 ,pp. : 583-598

Taylor & Francis Ltd

Access to resources Recommend Favorite