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The aim of this work was to study the effect of the addition of passion fruit pulp (PFP: 0–7 %), the variation of barrel temperature in the third zone extruder (BT: 80–140 °C) and feed moisture (FM:16–30 %) in a blend of corn starch and passion fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central,...