Concepedia

Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products

Giampiero Sacchetti, G.G. Pinnavaia, E. Guidolin, Marco Dalla Rosa

Food Research International · 2004 · 187 citations · 13 references

References

13

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

MODIFICATION OF CARBOHYDRATE COMPONENTS BY EXTRUSION-COOKING OF CEREAL PRODUCTS

C. Mercier, Pierre Feillet · 1975 · 280 citations

Agriculture, Biochemistry, Food Science +10

Changes in the Starch Fraction During Extrusion‐cooking of Corn

M. H. Gómez, José Miguel Aguilera · Journal of Food Science · 1983 · 269 citations

Agriculture, Food Science, Food Engineering +16

Statistical procedures in food research

J. Craigon · Meat Science · 1987 · 256 citations

Agriculture, Food Science, Food Analysis +8

Water Absorption and Solubility and Amylograph Characteristics of Roll-Cooked Small Grain Products!

R. A. Anderson · Europe PMC (PubMed Central) · 1982 · 236 citations

Agriculture, Food Science, Cereal Science +16