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Elsevier

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The Effect of Extrusion Operating Conditions on the Apparent Viscosity and the Properties of Extrudates in Twin-Screw Extrusion Cooking of Maize Grits

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Effect of Cysteine Addition on the Volatile Compounds Released at the Die during Twin-screw Extrusion of Wheat Flour

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Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking

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Physical and Functional Properties of Twin-screw Extruded Whey Protein Concentrate-Corn Starch Blends

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