Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends.

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作者： Uzma,Altaf ^[1] ; Syed Zameer,Hussain ^[1] ; Tahiya,Qadri ^[1] ; Farheena,Iftikhar ^[1] ; Bazila,Naseer ^[1] ; A H,Rather ^[1]

作者单位： Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India. ^[1]

关键词 Central composite rotatable design (CCRD)Chick pea Mild extrusion Product responses Rice

DOI 10.1007/s13197-020-04628-7

PMID 33678896

发布时间 2022-03-02

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Journal of food science and technology

2021年58卷3期

1143-1155页

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Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends.

Journal of food science and technology

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Journal of food science and technology

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Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends.

Journal of food science and technology

相似文献

Journal of food science and technology

相关期刊

检索历史清除