Application of Extrusion Technology in Food Processing: A Review
Priyam Hazarika, Tanishka Saikia, Soumitra Goswami, Mayurakshi Dutta & Dhriti Barman · European Journal of Nutrition & Food Safety · 2026
Extrusion technology is a high-temperature short-time processing approach used to transform starchy and proteinaceous food materials into structured products through controlled pressure, temperature, moisture and mechanical shear. This review examines the operational principles o...
Open access
Research Article
10.9734/ejnfs/2026/v18i72101