Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality

This publication has 8 references indexed in Scilit:

• Chemical and nutritional changes in foods during extrusion
  Critical Reviews in Food Science and Nutrition, 1990
• Nutritional effects of extrusion-cooking
  Food Chemistry, 1986
• The effect of alginate inclusion on the extrusion behaviour of soya
  Carbohydrate Polymers, 1984
• Studies on the development of texturized vegetable products by the extrusion process. II. Effects of extrusion variables on the available lysine, total and reducing sugars
  International Journal of Food Science & Technology, 1984
• Role of carbohydrates in soya extrusion
  International Journal of Food Science & Technology, 1984
• Protein nutritional value of extrusion-cooked wheat flours
  Food Chemistry, 1984
• Extrusion of defatted soy flour‐hydrocolloid mixtures
  International Journal of Food Science & Technology, 1983
• Problems in the determination of FDNB‐available lysine
  Journal of the Science of Food and Agriculture, 1971