Extrusion of blends of rice and chick pea flours: A response surface analysis

Nutritional effects of extrusion-cooking

J.C. Cheftel · Food Chemistry · 1986 · 311 citations

Agriculture, Food Science, Nutritional Sciences +11

Legumes: Chemistry, technology, and human nutrition

Ann F. Walker · Food Chemistry · 1990 · 123 citations

Agriculture, Food Science, Nutrition +12

DEVELOPMENT AND EVALUATION OF AN EXTRUSION‐TEXTURIZED PEANUT PROTEIN

José Miguel Aguilera, Filippo Rossi, EMILIA HICHE et al. · Journal of Food Science · 1980 · 52 citations · Full text

Agriculture, Food Science, Food Analysis +16

Optimization of Extrusion Cooking Process for Chickpea (Cicer arietinum, L.) Defatted Flour by Response Surface Methodology

José Paschoal Batistuti, Rosa Maria Cerdeira Barros, José Alfredo Gomes Arêas · Journal of Food Science · 1991 · 46 citations

Agriculture, Agricultural Engineering, Food Science +16

Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method

Shi-Qi Yu, John R. Mitchell, Aminah Abdullah · International Journal of Food Science & Technology · 1981 · 45 citations

Agriculture, Food Science, Nutritional Sciences +13