Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends-Reference-Cited by-同舟云学术

Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends

Published:2014-01-07 Issue:9 Volume:51 Page:1929-1937
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Reddy M. Kavya,Kuna Aparna,Devi N. Lakshmi,Krishnaiah N.,Kaur Charanjit,Nagamalleswari Y.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-1251-0.pdf

Reference39 articles.

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2. Anand AM, Lakshmanan V, Mendiratta SK, Anjaneyulu ASR, Bisht GS (2005) Development and quality characteristics of extruded tripe snack from buffalo rumen meat and corn flour. J Food Sci Technol 42:263–267

3. AOAC (1984) Official methods of analysis, 14th edn. Association of Official Analytical Chemists, Washington D.C

4. AOAC (1990) Official methods of analysis of the AOAC international. Association of Official Analytical Chemists, Gaithersburg

5. AOCS (1981) Official and tentative methods of the American Oil Chemists society, 3rd edn. Illinois

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