Optimisation of extrusion cooking conditions and characterization of rice (Oryza sativa)—Sweet potato (Ipomoea batatas) and rice-yam (Dioscorea alata) based RTE products

Journals Menu

Follow SCIRP

ISSN Print: 2156-8553
ISSN Online: 2156-8561
www.scirp.org/journal/as
E-mail: as@scirp.org

"Optimisation of extrusion cooking conditions and characterization of rice (Oryza sativa)—Sweet potato (Ipomoea batatas) and rice-yam (Dioscorea alata) based RTE products"
written by Elina Brahma Hazarika, Anjan Borah, Charu Lata Mahanta,
published by Agricultural Sciences, Vol.4 No.9B, 2013

has been cited by the following article(s):

[1]	The use of tubers in the development of extruded snacks: A review
	Journal of Food …, 2022

[2]	Study on Evaluation of Functional Properties of Blends of Soy and Jackfruit Seed Floor Based Extruded Products
	Food Science and …, 2022

[3]	Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley
	Journal of Food Measurement and Characterization, 2018

[4]	Proximate composition, provitamin A retention, and shelf life of extruded orange‐fleshed sweet potato and bambara groundnut‐based snacks
	Journal of food processing and preservation, 2017

[5]	Development of Orange Fleshed Sweet Potato and Bambara groundnut-based snacks for School children in Tanzania
	2016

[6]	Quality assessment of yellow fleshed edible aerial yam food forms made with intermediate technologies in southeastern Nigeria
	2016

[7]	Proximate composition and selected functional properties of complementary foods from teff fortified with soybean and orange-fleshed sweetpotato
	2016

[8]	Extrusion Cooking Technology for Foods: A Review
	Journal of Ready to Eat Food\| July-September, 2015

Follow SCIRP