Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. – BRS Alegria) flour

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

Agriculture, Biochemistry, Food Science +12

Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods andFood Products: Interlaboratory Study

Leon Prosky, Nils‐Georg Asp, Thomas F. Schweizer et al. · Journal of AOAC INTERNATIONAL · 1988 · 1.2K citations

Agriculture, Food Science, Nutritional Sciences +14

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

Rheology for the food industry

Gipsy Tabilo‐Munizaga, Gustavo V. Barbosa‐Cánovas · Journal of Food Engineering · 2004 · 525 citations

Agriculture, Food Science, Food Engineering +11