Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack-Reference-Cited by-同舟云学术

Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack

Published:2018-03 Issue:1 Volume:5 Page:54-59
ISSN:2352-6181
Container-title:Journal of Ethnic Foods
language:en
Short-container-title:Journal of Ethnic Foods

Author:

Ananthanarayan Laxmi,Gat Yogesh^ORCID,Kumar Vikas,Panghal Anil^ORCID,Kaur Narinder

Funder

University Grants Commission (UGC)

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

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4. Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks;Gat;J Food Sci Technol,2014

5. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks;Ding;J Food Eng,2005

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