Characterization of Ready-to-Eat Composite Porridge Flours Made by Soy-Maize-Sorghum-Wheat Extrusion Cooking Process

Murekatete Nicole; Hua Yu Fei; Irakoze Pierre Claver

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Characterization of Ready-to-Eat Composite Porridge Flours Made by Soy-Maize-Sorghum-Wheat Extrusion Cooking Process

机译：用大豆玉米 - 高粱 - 小麦挤出烹饪过程表征即食复合粥面粉

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The materials used included sorghum, maize, wheat and soybean and two composite flours were formulated Sorghum-Maize-Soy 1 (SMS1) and Sorghum-Maize-Soy 2 (SMS2). Nutritional and functional characteristics of the two products were determined after High Tem

机译：使用的材料包括高粱，玉米，小麦和大豆和两种复合面粉配制了高粱 - 麦大 - 大豆1（SMS1）和高粱 - 玉米 - 大豆2（SMS2）。在高温后确定两种产品的营养和功能特征

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《Pakistan journal of nutrition: PJN》 |2010年第2期|共8页
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Murekatete Nicole; Hua Yu Fei; Irakoze Pierre Claver;
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机译：Cassava-yoy粉的挤出烹饪与200g / kg小麦麸皮促进瞬间粥和更高衍生的饱腹期的消耗期间的口服加工较慢
2. Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process [J] . Pelembe LAM, Erasmus C, Taylor JRN LWT-Food Science & Technology . 2002,第2期

机译：通过挤压蒸煮工艺开发高蛋白复合高粱-w豆速溶粥
3. Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting's groundnut composite flours [J] . Awolu Olugbenga Olufemi, Oluwaferanmi Patience Morayo, Fafowora Oluwatobi Iyanuoluwa, LWT-Food Science & Technology . 2015,第1期

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4. Effects of CBA on Extrusion Processing of Foamed Plastic/Wood-Flour Composites [C] . G.M. Rizvi, C. B. Park, G. Guo, Society of Plastics Engineers 61st Annual Technical Conference (ANTEC 2003) Vol.2 Materials May 4-8, 2003 Nashville, Tennessee . 2003

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5. Characterization of property structure dependencies for multi-scale polymer composites using extrusion processes. [D] . Nixon, Jason Robert. 2016

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6. Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology [O] . Sorour Lotfi Shirazi, Arash Koocheki, Elnaz Milani, 2020

机译：使用挤出烹饪技术生产高纤维现成的高纤维现成的膨胀零食
7. Characterization of Ready-to-Eat Composite Porridge Flours Made by Soy-Maize-Sorghum-Wheat Extrusion Cooking Process [O] . Murekatete Nicole, Hua Yu Fei, Irakoze Pierre Claver 2015

机译：大豆 - 玉米 - 高粱 - 小麦挤压蒸煮过程即食复合粥粉的表征

Characterization of Ready-to-Eat Composite Porridge Flours Made by Soy-Maize-Sorghum-Wheat Extrusion Cooking Process

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