Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology

Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

R. Alonso, Andrés Aguirre, Florencio Marzo · Food Chemistry · 2000 · 682 citations

Agriculture, Food Science, Nutritional Sciences +15

Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

Alex A. Anton, R. Gary Fulcher, Susan D. Arntfield · Food Chemistry · 2008 · 306 citations

Agriculture, Food Science, Nutritional Sciences +16

Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products

Sibel Yağcı, Fahrettin Göğüş · Journal of Food Engineering · 2007 · 254 citations

Agriculture, Food Science, Materials Engineering +15

Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack

Paul Ainsworth, Şenol İbanoğlu, Andrew Plunkett et al. · Journal of Food Engineering · 2007 · 200 citations

Agriculture, Food Science, Nutritional Sciences +13

The effect of sugars on the extrusion of maize grits: I. The role of the glass transition in determining product density and shape

J. Fan, John R. Mitchell, J. M. V. Blanshard · International Journal of Food Science & Technology · 1996 · 164 citations

Agriculture, Biochemistry, Cereal Science +14