Response surface methodology in the control of thermoplastic extrusion of starch

MODIFICATION OF CARBOHYDRATE COMPONENTS BY EXTRUSION-COOKING OF CEREAL PRODUCTS

C. Mercier, Pierre Feillet · 1975 · 280 citations

Agriculture, Biochemistry, Food Science +10

The effects of extruder variables on the gelatinisation of corn starch

B. T. Lawton, Gwen Henderson, E. J. Derlatka · The Canadian Journal of Chemical Engineering · 1972 · 94 citations

Agriculture, Materials Engineering, Materials Science +16

Effect of Extrusion‐Cooking on Potato Starch Using a Twin Screw French Extruder

C. Mercier · Starch - Stärke · 1977 · 69 citations

Agriculture, Food Science, Carbohydrate Chemistry +12

Protein-fortified extruded food products

H. F. Conway, R. A. Anderson · 1973 · 39 citations

Agriculture, Food Science, Food Engineering +10

PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER

Ricardo Bressani, J. E. Braham, L. G. Elías et al. · Journal of Food Science · 1978 · 27 citations

Agriculture, Agricultural Engineering, Food Science +15