Abstracts
Snack Foods
Anjum, F. M., Khan, M. I. and Riaz, M. N. 2007. Prospectus of extrusion technology in Pakistan. 1st National Workshop on Food Processing Challenges and Opportunities in Pakistan, Mehran University Jamshoroo, Pakistan. April 23-25th. Book of Abstract. P 21.
Hinds, M. J., Riaz, M. N., Moe, D. and Scott D. D. 2005. Processing, properties and potential applications of extruded peanuts. 96th AOCS Annual Meeting's Abstracts Book. Published by AOCS Press, Champaign, IL. p. 90-91
Leal-Diaz. A. Rooney, L. W., Waniska, R., Barron, M. and Riaz, M. 2003. Evaluation of extrusion properties of quality protein maize and high protein corn. AACC Annual Meeting: Program Book Pub. by the American Association of Cereal Chemist, St. Paul, MN. P132
Acosta. D. Barron, M., Riaz, M., Waniska, R. D. and Rooney L. W. 2003. Factors affecting extrusion of white sorghum to produce whole grain snacks. AACC Annual Meeting: Program Book Pub. by the American Association of Cereal Chemist, St. Paul, MN. P132
Torre, De La. M. Barron, M. E. Riaz, M. N. and Rooney L. W. 2003. The properties of baked and fried tortilla chips fortified with mechanically- expelled soy flour. AACC Annual Meeting: Program Book Pub. by the American Association of Cereal Chemist, St. Paul, MN. P143
Maranphal, N., Barron, M., McDonough, C., Riaz, M. N. Waniska, R. D., and Rooney, L. W. 2002. Extrusion properties of rice and sorghum for third generation snack. AACC Annul Meeting: Program Book. Pub. By the American Association of Cereal ChemistSt. Paul. MN. p146
Acosta, D., Barron, M., Riaz, M. N., Rooney, L. W. and Waniska, R. 2002. Comparative analysis of rice and sorghum extrusion properties. AACC Annual Meeting: Program Book Pub. by the American Association of Cereal Chemist, St. Paul, MN. p144
Maranphal, N., Barron M., Riaz, M. N., Waniska, R. D. and Rooney W. 2002. Utilization of partially defatted peanuts in corn and flour tortillas. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 41
Riaz, M. N. and Cheewapramong, P. 1998. Preparation and use of reduced fat-peanut flour in breakfast cereal. IFT Annual Meeting: Book of Abstracts. Pub. by Institute of Food Technologists, Chicago, IL. p. 87.
Riaz, M. N., Cheewapramong, P. & Lusas, E. W. 1997. New uses of peanut: physical, chemical and sensory characteristics of a new high protein corn-peanut flake cereal. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 73.
Ascheri, J. L. R., Riaz, M. N. and Lusas, E. W. 1996. Sensory evaluation of third generation (3G) snacks. Cereal Food World, 41(7):577. Riaz, M. N. and Lusas, E. W. 1996. Development of low-fat peanut snacks. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 114.
