Development of Breakfast Meals from Local Taro Using Extrusion for Food Security
暂无分享,去创建一个
[1] M. Krokida,et al. Structural and textural characterization of corn–lentil extruded snacks , 2010 .
[2] T. Preston,et al. Effect of processing Taro leaves on oxalate concentrations and using the ensiled leaves as a protein source in pig diets in central Vietnam. , 2010 .
[3] C. A. Ikpeme-Emmanuel,et al. Functional, anti-nutritional and sensory acceptability of taro and soybean based weaning food. , 2009 .
[4] Kamolwan Jangchud,et al. Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack , 2009 .
[5] B. Nurtama,et al. Effects of process variables on the physical properties of taro extrudate. , 2009 .
[6] Lara Wakeling,et al. Nutritional aspects of food extrusion: a review , 2007 .
[7] A. Fiore,et al. Effect of some emulsifiers on the structure of extrudates with high content of fat , 2007 .
[8] L. A. Bello-Pérez,et al. Efecto de la nixtamalización sobre las características moleculares del almidón de variedades pigmentadas de maíz , 2004 .
[9] S. Sefa-Dedeh,et al. Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta cormels , 2004 .
[10] N. Badrie,et al. Physico‐chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava/Pigeonpea Flour , 2003 .
[11] R. Guy. 2 – Raw materials for extrusion cooking , 2001 .
[12] M. Riaz. 3 – Selecting the right extruder* , 2001 .
[13] M. Parker,et al. Modifications to physicochemical and nutritional properties of hard-To-cook beans (Phaseolus vulgaris L.) by extrusion cooking. , 1999, Journal of agricultural and food chemistry.
[14] Y. Chang,et al. Development of extruded snacks using jatobá (Hymenaea stigonocarpaMart) flour and cassava starch blends , 1998 .
[15] J. G. Ponte,et al. Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran , 1993 .
[16] Joseph A. Maga,et al. Taro (Colocasia esculenta) extrusion , 1993 .
[17] D. D. Hamann,et al. Effect of starch gelatinization on physical properties of extruded wheat- and corn-based products , 1992 .