High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization-Reference-Cited by-同舟云学术

High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization

Published:2007-06 Issue:3 Volume:80 Page:770-780
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Nath A.,Chattopadhyay P.K.,Majumdar G.C.

Publisher

Elsevier BV

Subject

Food Science

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5. A ready-to-eat breakfast cereal from food-grade sorghum;Cruzycelis;Cereal Chemistry,1996

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