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Original Articles

Nutritional quality of extruded snacks developed from composite of rice brokens and wheat bran

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Pages 421-431 | Received 11 May 1999, Accepted 23 Feb 2000, Published online: 02 Sep 2009

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Manvesh Kumar Sihag, Vivek Sharma, Ankit Goyal, Sumit Arora & Ashish Kumar Singh. (2015) Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet. Cogent Food & Agriculture 1:1.
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Prince G. Boakye, Akua Y. Okyere, Radhika Bharathi, Takehiro Murai & George A. Annor. (2023) Physicochemical and nutritional properties of extruded products from cereals of the Triticeae tribe – A review. Food Chemistry Advances 3, pages 100379.
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Nazlı Şahin, Nermin Bilgiçli & Abdulvahit Sayaslan. (2023) Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour. Brazilian Archives of Biology and Technology 66.
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Nazlı Şahin, Nermin Bilgiçli & Abdulvahit Sayaslan. (2022) Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product. Journal of Food Processing and Preservation 46:11.
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Catrin Tyl, Andrea Bresciani & Alessandra Marti. (2021) Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 10:9, pages 2024.
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Jorge Minoru Hashimoto, Jéssica Pinheiro Mendes Sampaio, Luís José Duarte Franco, Elizabeth Harumi Nabeshima & Kaesel Jackson Damasceno e Silva. (2021) Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain. Brazilian Journal of Food Technology 24.
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Samuel Chetachukwu Adegoke, Reza Tahergorabi, Chiranjib Bhattacharjee, Arijit Nath, Alfredo Cassano, Reza Tahergorabi & Sudip Chakraborty. 2021. Food Waste Recovery. Food Waste Recovery 89 107 .
Ndaliman Mohammed Banki, Aliyu Salihu, Aliyu Muhammad & Shuaibu Mallam Bala. (2021) Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process. Legume Science 3:1.
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Elijah Heka Kamau, Smith G. Nkhata & Emmanuel Owino Ayua. (2020) Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes. Food Science & Nutrition 8:4, pages 1753-1765.
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Paridhi Gulati, Sandrayee Brahma & Devin J. Rose. 2020. Extrusion Cooking. Extrusion Cooking 415 443 .
Shuyang Wang, Matthew G. Nosworthy, James D. House, Yongfeng Ai, Shannon Hood‐Niefer & Michael T. Nickerson. (2019) Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II. Cereal Chemistry 96:4, pages 621-633.
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Chandrakant Genu Dalbhagat, Dipendra Kumar Mahato & Hari Niwas Mishra. (2019) Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends in Food Science & Technology 85, pages 226-240.
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Rubi Cuj-Laines, Betsabé Hernández-Santos, Erasmo Herman-Lara, Cecilia E. Martínez-Sánchez, José M. Juárez-Barrientos, Juan G. Torruco-Uco & Jesús Rodríguez-Miranda. 2018. Alternative and Replacement Foods. Alternative and Replacement Foods 141 166 .
Farshad Goodarzi Boroojeni, Birger Svihus, Heinrich Graf von Reichenbach & Jürgen Zentek. (2016) The effects of hydrothermal processing on feed hygiene, nutrient availability, intestinal microbiota and morphology in poultry—A review. Animal Feed Science and Technology 220, pages 187-215.
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Chiranjib Bhattacharjee, Arijit Nath, Alfredo Cassano, Reza Tahergorabi & Sudip Chakraborty. 2015. Food Waste Recovery. Food Waste Recovery 105 126 .
Michael Prückler, Susanne Siebenhandl-Ehn, Silvia Apprich, Stefan Höltinger, Cornelia Haas, Erwin Schmid & Wolfgang Kneifel. (2014) Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization. LWT - Food Science and Technology 56:2, pages 211-221.
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J. Sibakov, P. Lehtinen & K. Poutanen. 2013. Fibre-Rich and Wholegrain Foods. Fibre-Rich and Wholegrain Foods 170 192 .
HongYu Luo, Tao Yang, Ye Hu, JianMei Xin & HongFei Teng. (2011) Effect of extrusion cooking on in vitro digestibility of low value aquatic protein. Effect of extrusion cooking on in vitro digestibility of low value aquatic protein.
Shirani Gamlath. (2008) Impact of ripening stages of banana flour on the quality of extruded products. International Journal of Food Science & Technology 43:9, pages 1541-1548.
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Shivendra Singh, Lara Wakeling & Shirani Gamlath. (2007) Retention of Essential Amino Acids during Extrusion of Protein and Reducing Sugars. Journal of Agricultural and Food Chemistry 55:21, pages 8779-8786.
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Shivendra Singh, Shirani Gamlath & Lara Wakeling. (2007) Nutritional aspects of food extrusion: a review. International Journal of Food Science & Technology 42:8, pages 916-929.
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Tiehu Sun, Helle Nygaard Lærke, Henry Jørgensen & Knud Erik Bach Knudsen. (2006) The effect of extrusion cooking of different starch sources on the in vitro and in vivo digestibility in growing pigs. Animal Feed Science and Technology 131:1-2, pages 67-86.
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