THE STUDY OF OPTIMUM OPERATING CONDITIONS OF EXTRUDED SNACK...

Journal of Food Process Engineering 2006 Vol. 29; Iss. 1

THE STUDY OF OPTIMUM OPERATING CONDITIONS OF EXTRUDED SNACK FOOD WITH TOMATO POWDER

RONG-CHENG HUANG, JINCHYAU PENG, FUNG-JOU LU, WAI-BUN LUI, JENSHINN LIN
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Volume:
29
Year:
2006
Language:
english
Pages:
21
DOI:
10.1111/j.1745-4530.2006.00047.x
File:
PDF, 558 KB
english, 2006
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