Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks-Reference-Cited by-同舟云学术

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Published:2019-04-02 Issue:4 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Shameena Beegum Puthiya P.¹^ORCID,Manikantan Musuvadi R.¹,Sharma Monika²^ORCID,Pandiselvam Ravi¹^ORCID,Gupta Ram K.³,Hebbar Kukkehalli B.¹

Affiliation:

1. Division of Physiology, Biochemistry & Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India

2. Division of Dairy Technology, Southern Regional StationICAR‐National Dairy Research Institute Bengaluru India

3. Division of Food Grains and Oilseeds ProcessingICAR‐Central Institute of Post Harvest Engineering and Technology Ludhiana Punjab India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13048

Reference35 articles.

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3. The terminology and methodology associated with basic starch phenomena;Atwell W. A.;Cereal Food Word,1988

4. Quality evaluation of millet‐soy blended extrudates formulated through linear programming;Balasubramanian S.;Food Science and Technology,2012

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