![The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions - ScienceDirect The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0023643819305882-fx1.jpg)
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions - ScienceDirect
![Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder | Food Production, Processing and Nutrition | Full Text Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder | Food Production, Processing and Nutrition | Full Text](https://media.springernature.com/lw685/springer-static/image/art%3A10.1186%2Fs43014-022-00083-3/MediaObjects/43014_2022_83_Figa_HTML.png)
Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder | Food Production, Processing and Nutrition | Full Text
![Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content - Sharifi - 2021 - International Journal of Food Science & Technology - Wiley Online Library Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content - Sharifi - 2021 - International Journal of Food Science & Technology - Wiley Online Library](https://ifst.onlinelibrary.wiley.com/cms/asset/7ae534bb-7bc5-4815-bd2e-616ca29efb81/ijfs14842-fig-0003-m.jpg)
Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content - Sharifi - 2021 - International Journal of Food Science & Technology - Wiley Online Library
![Emerging brands grow the puffed and extruded snacks category | 2017-02-01 | Snack and Bakery | Snack Food & Wholesale Bakery Emerging brands grow the puffed and extruded snacks category | 2017-02-01 | Snack and Bakery | Snack Food & Wholesale Bakery](https://www.snackandbakery.com/ext/resources/Issues/2017/February/extruded/Our-Little-Rebellion---Popcorners-1.jpg?height=635&t=1485966689&width=1200)
Emerging brands grow the puffed and extruded snacks category | 2017-02-01 | Snack and Bakery | Snack Food & Wholesale Bakery
![Puffed and extruded snacks seek bases with better nutritional benefits | 2019-11-13 | Snack Food & Wholesale Bakery Puffed and extruded snacks seek bases with better nutritional benefits | 2019-11-13 | Snack Food & Wholesale Bakery](https://www.snackandbakery.com/ext/resources/SFWB/2019/November/market-trends/SFWB_MarketTrends_1119_feature.jpg)
Puffed and extruded snacks seek bases with better nutritional benefits | 2019-11-13 | Snack Food & Wholesale Bakery
![Antioxidant potential and quality characteristics of Mediterranean fruit‐based extruded snacks - Lucas‐González - 2016 - International Journal of Food Science & Technology - Wiley Online Library Antioxidant potential and quality characteristics of Mediterranean fruit‐based extruded snacks - Lucas‐González - 2016 - International Journal of Food Science & Technology - Wiley Online Library](https://ifst.onlinelibrary.wiley.com/cms/asset/7564b908-5fba-48ef-9cec-05d3cb257b50/ijfs13257-toc-0001-m.jpg?trick=1696848039921)
Antioxidant potential and quality characteristics of Mediterranean fruit‐based extruded snacks - Lucas‐González - 2016 - International Journal of Food Science & Technology - Wiley Online Library
![Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures - ScienceDirect Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0023643820301602-fx1.jpg)
Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures - ScienceDirect
![Materials | Free Full-Text | Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods Materials | Free Full-Text | Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods](https://www.mdpi.com/materials/materials-16-01541/article_deploy/html/images/materials-16-01541-g001.png)
Materials | Free Full-Text | Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods
![Developing new, enticing varieties of puffed and extruded snacks | 2020-11-17 | Snack Food & Wholesale Bakery Developing new, enticing varieties of puffed and extruded snacks | 2020-11-17 | Snack Food & Wholesale Bakery](https://www.snackandbakery.com/ext/resources/SFWB/2020/November/mkt-trends/SFWB_MTsidebar_1120_slideshow01-LesserEvil.jpg)