Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

@article{Alam2016ExtrusionAE,
  title={Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review},
  author={M. S. Alam and Jasmeen Kaur and Harjot Khaira and Kalika Gupta},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2016},
  volume={56},
  pages={445 - 473}
}
Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional… 
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