Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially
in Asian countries, and has a long history of usage as traditional medicine. It has been …

The microstructure of extrudates based on whole grains plays a crucial role in determining
their expansion properties, sensory quality, and nutritional characteristics. As consumer …

Mung bean (Vigna radiata L.) is an important and nutritious food grain legume which plays a
vital role in human nutrition due to its plentiful nutrients like proteins, dietary fibers, minerals …

Native and extruded corn and potato starches were evaluated for microstructure, functional
characteristics, and in vitro digestibility. Extrusion treatments were carried out at …

Nine samples were formulated using whole sorghum–mung bean (70: 30) at variable
extrusion conditions: barrel temperature (130–170° C) and feed moisture (14–18%), and …

Satisfying the nutritional requirements of consumers has made food industries focus on the
development of safe, innocuous, easy-to-prepare products with high nutritional quality …

This study was carried out to produce high‐quality weaning food from locally available and
low cost raw materials. Extrudates of maize (Zea mays) and chickpea (Cicer arietinum) were …

Supercritical fluid extrusion (SCFX) process has opened up a new way of extruding heat‐
sensitive materials such as milk protein concentrate (MPC) into novel nutritional porous …

Black ear mushroom (Auricularia auricula) is an important genus of cultivated mushroom,
which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by …

The production of instant flour constitutes a fast-expanding sector, and, this is an innovative
area, that is being modified adjusting continually its methodologies to enhance production …