Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures
Author:
Affiliation:
1. Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
2. Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141005 Punjab India
Funder
University Grants Commission
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference33 articles.
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3. Gelatinization of corn grits by roll-and extrusion-cooking;Anderson;Cereal Science Today,1969
4. Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables;Bisharat;Food Research International,2013
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