Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste
Thermal, textural, and physicochemical analysis of corn extrudates enriched with broccoli or olive paste
Structural properties of vegetables during air drying
Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks
Heat recovery from dryer exhaust air
Structural properties of corn-legume based extrudates as a function of processing conditions and raw material characteristics
Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables