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Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends

Uzma Altaf, Syed Zameer Hussain, Tahiya Qadri, Farheena Iftikhar, Bazila Naseer, A. H. Rather

Journal of Food Science and Technology · 2020 · 38 citations · 35 references

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35

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Evaluation of rice flour modified by extrusion cooking

Anastase Hagenimana, Tao Fang · Journal of Cereal Science · 2005 · 466 citations

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Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Aylin Altan, Kathryn McCarthy, Medeni Maskan · Journal of Food Engineering · 2007 · 371 citations

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Sorghum and millets: chemistry and technology

Bruce R. Hamaker · Trends in Food Science & Technology · 1996 · 314 citations

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Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

D. Threinen, M. G. Hansen, D. Driedger · Food Research International · 2009 · 301 citations

, , +15