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2023
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2023
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Properties of texturized protein and performance of different protein sources in the extrusion process: A review
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2023
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Synergistic effect of powdered cashew sprout cum cotyledon and cereals on improving the biochemical and physical properties of extrudates
Journal of Food Processing and Preservation,
2022
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Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review
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2022
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Journal of Food Processing and Preservation,
2022
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Physical analysis of friction cooked RTE snacks
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2021
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Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals
International Journal of Food Science & Technology,
2021
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Physical analysis of friction cooked RTE snacks
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2021
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Nutritional, physico-chemical and sensory attributes of quinoa based extrudates
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Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content
International Journal of Food Science & Technology,
2020
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Consumers acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes
African Journal of Food Science,
2020
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Current trends in Extrusion: Development of Functional Foods and Novel Ingredients
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2018
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Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology
Journal of Food Science and Technology,
2018
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Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals
Cogent Food & Agriculture,
2018
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Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour
Journal of Food Processing and Preservation,
2017
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Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour
Food Science & Nutrition,
2017
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Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour
Food Science & Nutrition,
2017
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Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks
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2016
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Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks
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2016
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Soybean-Enriched Snacks Based on African Rice
Foods,
2016
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