[HTML][HTML] Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in …

R Kumalasari, E Sholichah, A Haryanto… - Food Science and …, 2022 - SciELO Brasil
In the production of gluten-free noodles by using a single screw extruder, cooking is done at
two consecutive stages. Initially, the dough of gluten-free formula is steamed manually at …

[HTML][HTML] Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and …

AO Raji, IM Olaitan, MYM Omeiza, MS Sanusi - Food Physics, 2024 - Elsevier
The consumption of Nigerian lesser known crops has been advocated by many researchers.
Replacement of wheat flour with acha (Digitaria exilis) and de-fatted Moringa oleifera cake …

Improvement of spaghetti composite quality based on local flours (mocaf, corn, rice and soybean)

NKI Mayasti, M Ushada, M Ainuri - AIP Conference Proceedings, 2019 - pubs.aip.org
Development of composite Spaghetti products from local flour had more significant cooking
loss and adhesiveness compared to commercial Spaghetti; therefore, it required product …

Optimization process and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted …

A OlayemiRaji, IM Olaitan, MYM Omeiza, MS Sanusi - 2023 - researchsquare.com
The consumption of Nigerian lesser known crops has been advocated by many researchers.
Replacement of wheat flour with acha and de-fatted moringa cake in pasta production was …

[PDF][PDF] Food Physics

AO Raji, IM Olaitan, MYM Omeiza, MS Sanusi - researchgate.net
The consumption of Nigerian lesser known crops has been advocated by many researchers.
Replacement of wheat flour with acha (Digitaria exilis) and de-fatted Moringa oleifera cake …