Formulation of Extruded Snack Food (Gum Based Cereal–Pulse Blend): Optimization of Ingredients Levels Using Response Surface Methodology-Reference-Cited by-同舟云学术

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Formulation of Extruded Snack Food (Gum Based Cereal–Pulse Blend): Optimization of Ingredients Levels Using Response Surface Methodology

Published:2000-08 Issue:5 Volume:33 Page:354-361
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Thakur Sushma,Saxena D.C

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Moisture;HARPER,1981

2. Protein food technologies and politics of food: An overview;ALTSCHUL,1974

3. Texturized proteins: fabrication, flavouring and nutrition;KINSELLA;CRC Critical Review of Food Science and Nutrition,1978

4. Need for improved plant proteins in world nutrition;MILNER;Journal of Agriculture and Food Chemistry,1974

5. Legumes in human nutrition: Current status and future research needs;SALUNKHE;Current Sciences,1982

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