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Development and standardization of sorghum pasta using extrusion technology

  • Published:2015-03-21 Issue:10 Volume:52 Page:6828-6833
  • ISSN:0022-1155
  • Container-title:Journal of Food Science and Technology
  • language:en
  • Short-container-title:J Food Sci Technol

Author:

Benhur Dayakar Rao,Bhargavi G.,Kalpana K.,Vishala A. D.,Ganapathy K. N.,Patil J. V.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference32 articles.

1. AACC (2000) Approved methods of the American Association of Cereal Chemists. 10th ed; St Paul, MN, 08–01, 46–30, 55–40, 65–50, 76–13, 76–31

2. Amerine MA, Pongborn RM, Roessler EB (1965) Principles of sensory evaluation of food. Academic, New York

3. AOAC (1980) Association of Official Analytical Chemists Official Methods of Analysis, 13th ed; Washington

4. AOAC (1984) Association of Official Analytical Chemists Official Methods of Analysis, 14th ed; Washington

5. AOAC (1990) Association of Official Analytical Chemists Official Methods of Analysis, 15th ed; Washington

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