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Puffing quality and sensory evaluation of reduced sodium puffed rice

  • Published:2019-12-17 Issue:8 Volume:11 Page:757-768
  • ISSN:1757-8361
  • Container-title:Quality Assurance and Safety of Crops & Foods
  • language:en
  • Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Dash K.K.123,Das S.K.1

Affiliation:

1. Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, 721302, India.

2. Department of food Engineering and Technology, Tezpur University, Tezpur, Assam, 784028, India .

3. Department of Food Technology, GKCIET, Malda, West Bengal, 732102, India.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Cited by 8 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. Processing, characteristics and applications of expanded grains;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2023-03-20

2. Popped and Puffed Cereal Products;Cereal-Based Food Products;2023

3. Evaluation and selection of large cardamom supply chain using fuzzy logic based decision‐making model;Journal of Food Process Engineering;2022-12-28

4. Optimization of frying process for maintaining nutritional quality to satisfy consumers' sensory attributes: A novel application of multi‐criteria decision‐making approach;Journal of Multi-Criteria Decision Analysis;2022-11-23

5. The use of salt substitutes to replace sodium chloride in food products: a review;International Journal of Food Science & Technology;2022-09-16
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