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کلمات کلیدی: Extrusion cooking

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موارد یافت شده: 4

1 - Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology (چکیده)
2 - Physicochemical and sensory properties of extruded sorghum–wheat composite bread (چکیده)
3 - Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread (چکیده)
4 - Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough (چکیده)