Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Norfezah Nor
The Development of Expanded Snack Product Made From Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
The Quality of Instant Noodle Made From Local Corn Flour and Tapioca Flour
Journal of Advanced Agricultural Technologies
Product Development and Quality Evaluation of Biscuit and Ready-To-Eat Snack From Cowpea-Wheat Flour Blends
Advances in Food Technology and Nutrition Sciences – Open Journal
Production and Quality Evaluation of Extruded Snack From Blends of Bambara Groundnut Flour, Cassava Starch, and Corn Bran Flour
Journal of Food Processing and Preservation
Chemistry
Chemical Engineering
Food Science
Optimization of Extrusion on Blend Flour Composed of Corn, Millet and Soybean
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Development and Storage Characteristics of Shrimp (Solenocera Crassicornis) Based Snack Food Using Extrusion Technology
Journal of Applied and Natural Science
The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
International Journal of Food Science
Food Science
Effect of Extrusion on Colour Characteristics of Honey Enriched Whole Grain Cereal Flour Extrudates
INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING
Physicochemical and Sensory Characteristics of Snack Bars Added of Jerivá Flour (Syagrus Romanzoffiana)
Food Science and Technology
Biotechnology
Food Science
Microstructure and Mechanical Properties of Product From Extrusion-Consolidated 7075 Al Prealloyed Powder.
