Keyword extrusion-cooking
Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks
Pol. J. Food Nutr. Sci. 2013;63(4):239–244
Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content
Pol. J. Food Nutr. Sci. 2013;63(1):19–24
EFFECT OF WHEAT BRAN ADDITION AND SCREW SPEED ON MICROSTRUCTURE AND TEXTURAL CHARACTERISTICS OF COMMON WHEAT PRECOOKED PASTA-LIKE PRODUCTS
Pol. J. Food Nutr. Sci. 2011;61(2):101–107
EXTRUSION-COOKING OF WHEAT FLOUR AND SELECTED PROPERTIES OF THE EXTRUDATES.
Pol. J. Food Nutr. Sci. 1998;48(2):201–208
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