Andrew Plunkett scite author profile

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Andrew Plunkett

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks

Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack

The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology

The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products

Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking

The use of fruit powders in extruded snacks suitable for Children's diets

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