Extrusion Cooking of Rice Flour and Amaranth Blends

By Ilo S.   Liu Y.   Berghofer E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 2, 1999-03 ,pp. : 79-88

Academic Press

Access to resources Recommend Favorite

Effects of hydrolysed fish muscle on intermediate process variables during twin-screw extrusion of rice flour

By Choudhury G.S.   Gautam A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 7, 2003-11 ,pp. : 667-678

Elsevier

Access to resources Recommend Favorite

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

By Tumuluru Jaya  

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 403-415

Springer Publishing Company

Access to resources Recommend Favorite

Effect of extrusion cooking on protein modification in wheat flour

By Fischer Thomas  

European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 128-132

Springer Publishing Company

Access to resources Recommend Favorite

Fate of Fusarium mycotoxins in maize flour and grits during extrusion cooking

By Scudamore Keith  

Food Additives and Contaminants, Vol. 25, Iss. 11, 2008-11 ,pp. : 1374-1384

Taylor & Francis Ltd

Access to resources Recommend Favorite