Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04628-7.pdf
Reference45 articles.
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4. Arhaliass A, Legrand J, Vauchel P, Fodil-Pacha F, Lamer T, Bouvier JM (2009) The effect of wheat and maize flours properties on the expansion mechanism during extrusion cooking. Food Bioproc Technol 2(2):186–193
5. Beigh M, Hussain SZ, Qadri T, Naseer B, Raja T, Naik H (2020) Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks. Br Food J 122(1):227–241
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