Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings-Reference-Cited by-同舟云学术

Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

Published:2016-12 Issue: Volume:74 Page:135-144
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alam Mohammed Shafiq,Pathania Shivani,Sharma Anjali^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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4. Official methods of analysis;AOAC,2005

5. Optimization of the extrusion process for the production of ready-to eat snack from rice, cassava and kersting's groundnut composite flours;Awolu;LWT – Food Science and Technology,2015

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