Author:
Tiwari Uma,Gunasekaran Mary,Jaganmohan R.,Alagusundaram K.,Tiwari B. K.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference36 articles.
1. Adesina, A. A., Sowbhagya, C. M., Bhattacharya, S., & Ali, S. Z. (1998). Maize–soy-based ready-to-eat extruded snack food. Journal of Food Science and Technology, 35(1), 40–43.
2. Akubor, P. I., Isiolokwu, P. C., Ugane, O., & Oniwamo, I. A. (2000). Proximate composition & functional properties of African breadfruit kernel and flour blends. Food Research International, 33, 707–712. doi: 10.1016/S0963-9969(00)00116-2 .
3. Annapure, U., Singhal, R. S., & Kulkarni, P. R. (1998). Studies on deep-fat fried snacks from some cereals & legumes. Journal of the Science of Food and Agriculture, 76, 377–382. doi: 10.1002/(SICI)1097-0010(199803)76:3<377::AID-JSFA957>3.0.CO;2-R .
4. AOAC. (2002). Official methods of analysis (17th ed.). Gaithersburg, Maryland, USA: AOAC International.
5. Chávez-Jáuregui, R., Cardoso-Santiago, R. A., e Silva, M. E. M. P., & Arêas, J. A. G. (2003). Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung. International of Food Science and Technology, 38, 795-798.
Cited by
53 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献