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Development and quality evaluation of extruded RTE snack food from starch based food products
As the eating patterns are changing day by day, snack foods play very important role in the diet of the modern consumer. Extrusion cooking has been used increasingly in the production of food and food ingredients such as breakfast cereals, baby foods, snacks, meat and cheese analogues, as well as mo...
| Autor principal: | |
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| Altres autors: | |
| Format: | Ph.D Thesis |
| Idioma: | Undetermined |
| Publicat: |
Tavanur
Kelappaji College of Agricultural Engineering and Technology,
2012
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Kerala Agricultural University
| Signatura: |
631.56 ANE/DE |
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| Còpia | Comprovació en temps real no disponible |