Concepedia

Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends

M Kavya Reddy, Aparna Kuna, N. Lakshmi Devi, N. V. Krishnaiah, Charanjit Kaur, Y. Nagamalleswari

Journal of Food Science and Technology · 2014 · 34 citations · 27 references

Open access

Concepts

AgricultureFood ScienceNutritionFood EngineeringFood ProcessingHuman NutritionCereal Product DevelopmentExtrusion ProcessingFood ExtrusionFood Texture ChemistryCereal Extrusion ProcessingFortification By ExtrusionFortification Of Extruded FoodsIngredient FormulationSnack Food Extrusion

References

27

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

AOAC, 1999. Official Method of Analysis of AOAC International. The Association of The Official Analytical Chemists 11 th Edition,

Daftar Pustaka · 2008 · 975 citations

Natural Sciences, Chemistry, Analytical Chemistry +9

Food texture and viscosity—concept and measurement,

Béatrice Conde‐Petit · LWT · 2003 · 659 citations

Agriculture, Food Science, Food Analysis +13

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Qing-Bo Ding, Paul Ainsworth, Andrew Plunkett et al. · Journal of Food Engineering · 2005 · 476 citations

Agriculture, Food Science, Nutrition +16

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