Development of high-quality weaning food based on maize and chickpea by twin-screw extrusion process for low-income populations

Author:

Ali Salim12,Singh Baljit1,Sharma Savita1

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

Reference41 articles.

1. A pepsin-pancreatin digest index of protein quality evaluation;Akeson;Journal of Nutrition,1964

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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