Process, structure and texture of extruded whole wheat

<b>A new method for the model‐independent assessment of thickness in three‐dimensional images</b>

T. Hildebrand, P. Rüegsegger · Journal of Microscopy · 1997 · 1.8K citations

Computing, Anatomy, Biology +17

Gelatinization of corn grits by roll- and extrusion-cooking

Robin C. Anderson, H. F. Conway, V. F. Pfeifer et al. · Medical Entomology and Zoology · 1969 · 922 citations

Agriculture, Agricultural Engineering, Food Science +8

Evaluation of rice flour modified by extrusion cooking

Anastase Hagenimana, Tao Fang · Journal of Cereal Science · 2005 · 466 citations

Agriculture, Agricultural Engineering, Food Science +14

Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods

Carmen I. Moraru, Jozef L. Kokini · Comprehensive Reviews in Food Science and Food Safety · 2003 · 407 citations

Agriculture, Food Science, Materials Science +16

A General Model for Expansion of Extruded Products

L. Alvarez-Martinez, K.P. KONDURY, Judson M. Harper · Journal of Food Science · 1988 · 382 citations

Engineering, Materials Engineering, Materials Science +17