Process parameter optimization in relation to some sensory attributes of millet flour enriched biscuits using response surface methodology (RSM)-Reference-Cited by-同舟云学术

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Process parameter optimization in relation to some sensory attributes of millet flour enriched biscuits using response surface methodology (RSM)

Published:2011-12 Issue:4 Volume:40 Page:466-479
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Chakraborty S.,Kumbhar B.,Chakraborty S.,Yadav P.

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/aalim.40.2011.4.6

Reference27 articles.

1. A general model for expansion of extruded products;Alvarez-Martinez L.;J. Fd Sci.,1988

2. Effect of incorporation of liquid dairy products on chemical characteristics of soy fortified biscuits;Awasthi P.;J. Fd Sci. & Technol.,2000

3. Physiological and sensory evaluation of extruded high fibers barley cereals;Berglund P.T.;Cereal Chem.,1994

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