Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product
Author:
Affiliation:
1. College of Food Technology Central Agricultural University Imphal India
2. Department of Processing and Food Engineering PAU Ludhiana India
3. Department of Food Science and Technology PAU Ludhiana India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13950
Reference28 articles.
1. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings
2. Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions
3. Bioactives from fruit processing wastes: Green approaches to valuable chemicals
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