Proximate composition and sensory evaluation of extruded snacks enriched with fish flour and shrimp head exudate during storage conditions-Reference-Cited by-同舟云学术

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Proximate composition and sensory evaluation of extruded snacks enriched with fish flour and shrimp head exudate during storage conditions

Published:2022-04-08 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Baskar Deepika¹^ORCID,Dhanapal Kandan¹,Madhavan Narayanan²,Madhavi Kota³,Kumar Gonugodugu Praveen¹,Manikandan Vadamalai¹,Sushma Maganti¹

Affiliation:

1. Department of Fish Processing Technology, College of Fishery Science Sri Venkateswara Veterinary University Muthukur India

2. Department of Fishery Engineering, College of Fishery Science Sri Venkateswara Veterinary University Muthukur India

3. Department of Aquatic Environment Management, College of Fishery Science Sri Venkateswara Veterinary University Muthukur India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16589

Reference23 articles.

1. Evaluation of extruded products prepared from corn grits–corn starch with common carp fish;Ali H. A.;American Journal of Food Science and Nutrition,2016

2. Fish and seafood: Nutritional Value

3. Development and storage characteristics of shrimp (Solenocera crassicornis) based snack food using extrusion technology

4. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

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