EXTRUSION OF SORGHUM AND SORGHUM PEANUT MIXTURES: EFFECT OF BARREL TEMPERATURE AND FEED MOISTURE ON PHYSICAL‐TEXTURAL CHARACTERISTICS
- 1 August 1988
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 19 (2), 185-197
- https://doi.org/10.1111/j.1745-4603.1988.tb00935.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Effects of Feed Composition, Feed Moisture, and Barrel Temperature on the Physical and Rheological Properties of Snack‐like Products Prepared from Cowpea and Sorghum Flours by ExtrusionJournal of Food Science, 1988
- Effect of Feed Moisture and Barrel Temperature on Physical Properties of Extruded Cowpea MealJournal of Food Science, 1984
- Milling and cooking of hybrid sorghum grainPlant Foods for Human Nutrition, 1983
- Nutritive Value of an Extrusion‐Texturized Peanut ProteinJournal of Food Science, 1981
- DEVELOPMENT AND EVALUATION OF AN EXTRUSION‐TEXTURIZED PEANUT PROTEINJournal of Food Science, 1980
- NUTRITIONAL EVALUATION OF BLENDED FOODS MADE WITH A LOW‐COST EXTRUDER COOKERJournal of Food Science, 1978
- Peanut protein: A versatile food ingredientJournal of Oil & Fat Industries, 1977
- DEVELOPMENT, ACCEPTABILITY, AND PROXIMATE ANALYSES OF HIGH‐PROTEIN, RICE‐BASED SNACKS FOR THAI CHILDRENJournal of Food Science, 1976
- Texture Profile MethodJournal of Food Science, 1963
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963