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For: Sahagún M, Gómez M. The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

For:	Sahagún M, Gómez M. The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

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Ali S, Singh B, Sharma S. Effect of processing temperature on morphology, crystallinity, functional properties, and in vitro digestibility of extruded corn and potato starches. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14531] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]