Mung-Oat snack of high protein content by twin screw extrusion using response surface methodology

Author:

Jain Radhika,Goomer Sangeeta,Singh Som Nath

Funder

University of Delhi

Publisher

Elsevier BV

Reference27 articles.

1. A general model for expansion of extruded products;Alvarez-Martinez;Journal of Food Science,1988

2. Anderson, R.A. (1982). Water absorption and solubility and amylograph characteristics of roll-cooked small grain products.

3. Official methods of analysis,2005

4. Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends;Asare;International Journal of Food Sciences and Nutrition,2004

5. Extrusion of blends of rice and chick pea flours: A response surface analysis;Bhattacharya;Journal of Food Engineering,1994

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