Evaluation of snack foods from barley-tomato pomace blends by extrusion processing

By Aylin Altan, K. McCarthy, M. Maskan. 2008

395 citations recorded by the source corpus.

Subfields: Biomaterials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1ae97ca6fe9471204a5c99962cd0f736843a334e

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1. I. Nkama
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4. U. M. Abubakar

Citations in the corpus

• Influence of of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of 'fura': A Nigerian traditional food (2010, background): “Altan et al. (2008) reported increase in WSI with increase in screw during the extrusion of barley–tomato blends.”