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International Journal of Food Properties Volume 5, 2002 - Issue 3
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Original Articles

EFFECT OF EXTRUSION COOKING ON THE PROPERTIES AND ACCEPTABILITY OF BREAD-CRUMB-LIKE COATING PRODUCTS

Jin Zheng Yu School of Food Science & Technology, Southern Yangtze University, 170 Huihe Road, Wuxi, Jiangsu, 214036, P.R. ChinaCorrespondence[email protected]
&
Adamu Augustine1 School of Food Science & Technology, Southern Yangtze University, 170 Huihe Road, Wuxi, Jiangsu, 214036, P.R. China
Pages 573-584 | Received 08 Jul 2001, Accepted 08 Oct 2001, Published online: 06 Feb 2007

Citations (6)

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Read on this site (4)

S. Kannadhason & K. Muthukumarappan. (2010) Effect of Starch Sources on Properties of Extrudates Containing DDGS. International Journal of Food Properties 13:5, pages 1012-1034.
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Jing Wang, DanielJ. McDowell, Tae-Shik Hahm & Y. Martin Lo. (2008) Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies. International Journal of Food Properties 11:2, pages 427-438.
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A.E. Lazou, P.A. Michailidis, S. Thymi, M.K. Krokida & G.I. Bisharat. (2007) Structural Properties of Corn-Legume Based Extrudates as a Function of Processing Conditions and Raw Material Characteristics. International Journal of Food Properties 10:4, pages 721-738.
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A. Nath & P.K. Chattopadhyay. (2007) Quality Attributes of High Temperature Short Time Air Puffed Ready-to-eat Potato Snacks. International Journal of Food Properties 10:1, pages 113-125.
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Articles from other publishers (2)

O. Bunyak, S. Sots, A. Egorova, L. Valevskaya & G. Evdokimova. (2019) CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STORAGE. Food Science and Technology 12:4.
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Mara Lucisano, Carola Cappa, Lorenzo Fongaro & Manuela Mariotti. (2010) Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta. Journal of Cereal Science 51:3, pages 381-387.
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