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January 29, 2013International Journal of Food Science & Technology

Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

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Authors

MBMargaret A. BrennanEDEmma DerbyshireBTBrijesh K. Tiwari

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Cite This Study

Brennan et al. (2013) studied this question.

synapsesocial.com/papers/6a8255c9aedbb2834ec6aca6https://doi.org/10.1111/ijfs.12055
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Changes in the biochemical and functional properties of the extruded hard‐to‐cook cowpea (<i>Vigna unguiculata</i> L. Walp)2010 · 39 citations
  2. 2Sorghum Extrusion Increases Bioavailability of Catechins in Weanling Pigs2008 · 82 citations
  3. 3Effect of Processing on Slowly Digestible Starch and Resistant Starch in Potato2008 · 100 citations
  4. 4Glycemic Potential of Extruded Barley, Cassava, Corn, and Quinoa Enriched With Whey Proteins and Cashew Pulp2010 · 21 citations