Development of Groundnut Meal Incorporated Rice–Corn Flour Based Extruded Snack-Food
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s40003-020-00495-y.pdf
Reference34 articles.
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3. Badwaik LS, Prasad K, Seth D (2014) Optimization of ingredient levels for the development of peanut based fiber rich pasta. J Food Sci Technol 51:2713–2719. https://doi.org/10.1007/s13197-012-0779-8
4. Brennan MA, Derbyshire E, Tiwari BK, Brennan CS (2013) Ready to eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks. Int J Food Sci Technol 48:893–902
5. Chavan JK, Shinde VS, Kadam SS (1991) Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products. Plant Foods Hum Nutr 41:253–259
Cited by 2 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
1. Groundnut Meal: Scientific Interventions for Achieving Superior Quality of Protein;Oilseed Meal as a Sustainable Contributor to Plant-Based Protein;2024
2. Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials;Food and Bioprocess Technology;2022-07-28
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