articleTop 10% cited
The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks
Journal of Food Engineering · 2004 · Vol. 66(3) · pp. 283–289
Qing-Bo Ding(Manchester Metropolitan University)Paul Ainsworth✉(Manchester Metropolitan University)Gregory A. Tucker(University of Nottingham)Hayley Marson(Loughborough University)
Food composition and propertiesGABA and Rice ResearchFood and Agricultural SciencesDie swellExtrusionExpansion ratioAbsorption of waterWater contentBulk densityBarrel (horology)MoistureMaterials scienceFood science
Funding
- Department for Environment, Food and Rural Affairs, UK Government
Citations
591
FWCI
5.36
field-weighted impact
References
30
Percentile
95%
vs. same field & year
Citations per year
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