نمایش نتایج جستجو برای
کلمات کلیدی: Extrusion cooking
موارد یافت شده: 6
1 - Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology (چکیده)2 - Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property (چکیده)
3 - Physicochemical and sensory properties of extruded sorghum–wheat composite bread (چکیده)
4 - Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread (چکیده)
5 - Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough (چکیده)
6 - Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates (چکیده)
