articleTop 10% cited
The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks
Journal of Food Engineering · 2005 · Vol. 73(2) · pp. 142–148
Qing-Bo Ding✉(Manchester Metropolitan University)Paul Ainsworth(Manchester Metropolitan University)Andrew Plunkett(Manchester Metropolitan University)Gregory A. Tucker(Loughborough University)Hayley Marson(University of Nottingham)
Food composition and propertiesAgricultural Engineering and MechanizationDie swellExtrusionExpansion ratioBulk densityWater contentAbsorption of waterMaterials scienceEnergy densityMoistureComposite material
Funding
- Department for Environment, Food and Rural Affairs, UK Government
Citations
467
FWCI
4.46
field-weighted impact
References
27
Percentile
94%
vs. same field & year
Citations per year
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References
The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks
Journal of Food Engineering · 2004 · 591 citations
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The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks
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