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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...

Ausführliche Beschreibung

Bibliographische Detailangaben
1. Verfasser: Aneeshya Kamal K S
Weitere Verfasser: Sudheer K P(Guide)
Format: Ph.D Thesis
Sprache:Undetermined
Veröffentlicht: Tavanur Kelappaji College of Agricultural Engineering and Technology, 2012

Kerala Agricultural University

Bestandesangaben von Kerala Agricultural University
Signatur: 631.56 ANE/DE
Exemplar Live-Status nicht verfügbar