Development of high-quality weaning food based on maize and chickpea by twin-screw extrusion process for low-income populations
Author:
Affiliation:
1. Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India
2. Department of Food Science; Faculty of Agriculture (Saba Basha); Alexandria University; Alexandria 21531 Egypt
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12500/fullpdf
Reference41 articles.
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2. Response surface analysis and extrusion process optimization of maize-mungbean based instant weaning food;Ali;International Journal of Food Science and Technology.,2016
3. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing;Altan;Journal of Food Engineering,2008
4. Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable byproducts;Altan;Journal of Food Science,2009
5. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Science Today,1969
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