Process optimization for yam flour incorporated in expanded extrudates-Reference-Cited by-同舟云学术

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Process optimization for yam flour incorporated in expanded extrudates

Published:2021-01-01 Issue:1 Volume:24 Page:1252-1264
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

KC Yadav¹²^ORCID,Rajbanshi Ranjit¹³,Katuwal Nirat⁴^ORCID,Dhungana Pramesh²⁵^ORCID,Subba Dilip¹⁶

Affiliation:

1. Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, Nepal

2. Central Department of Food Technology, Tribhuvan University, Dharan, Nepal

3. Department of Quality Control, CG (Foods) Nepal Pvt. Ltd, Nawalparasi, Nepal

4. Department of Food Technology and Quality Control, Food Technology and Quality Control Office, Biratnagar, Nepal

5. School of Agriculture and Food Sciences, University of Queensland, Barisbane, Australia

6. Nepal Academy of Science and Technology, Government of Nepal, Lalitpur, Nepal

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1958839

Reference40 articles.

1. Tettweiler, P. Snack Food Worldwide. Food Technol-Chicago, IFT. 1991, 45, 58–61.

2. Booth, R. G. Snack food: Springer Science & Business Media, New York. 1990.

3. Improved Yam-Baobab-Tamarind flour blends: Its potential use in extrusion cooking

4. Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff

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