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2025
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Food and Bioprocess Technology,
2025
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Optimizing formulation of fried rice-based snack supplemented with watermeal (Wolffia arrhiza (L.) Wimm.) and rice protein isolate powders using an I-optimal design: enhanced protein content and functional properties
Frontiers in Sustainable Food Systems,
2025
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Orange‐Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product Characterization
Food Science & Nutrition,
2025
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Texture–acoustic, structural, and functional analysis of whole soy flour–corn extruded snacks under alkaline treatment
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2025
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Optimization of barrel temperature and feed moisture content for better physicochemical and sensory properties of extruded snacks from blends of finger millet, sweet potato, and soybean composite flour using response surface methodology
Discover Applied Sciences,
2024
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2024
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Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends
Journal of Food Processing and Preservation,
2024
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Use of Cereals and Egg Products in Extruded Foods: A Review
Pakistan Journal of Nutrition,
2023
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A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems
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2023
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Science of Rice Chemistry and Nutrition
2023
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Properties of texturized protein and performance of different protein sources in the extrusion process: A review
Food Research International,
2023
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Synergistic effect of powdered cashew sprout cum cotyledon and cereals on improving the biochemical and physical properties of extrudates
Journal of Food Processing and Preservation,
2022
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Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review
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2022
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Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals
International Journal of Food Science & Technology,
2021
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Physical analysis of friction cooked RTE snacks
Innovative Food Science & Emerging Technologies,
2021
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Nutritional, physico-chemical and sensory attributes of quinoa based extrudates
Vegetos,
2020
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Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content
International Journal of Food Science & Technology,
2020
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Consumers acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes
African Journal of Food Science,
2020
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Current trends in Extrusion: Development of Functional Foods and Novel Ingredients
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2018
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Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology
Journal of Food Science and Technology,
2018
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Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals
Cogent Food & Agriculture,
2018
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Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process
International Journal of Food Studies,
2018
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Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour
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2017
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Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour
Food Science & Nutrition,
2017
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Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks
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2016
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Soybean-Enriched Snacks Based on African Rice
Foods,
2016
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