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PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS
SUBIR KUMAR CHAKRABORTY, DAYA S. SINGH, B.K. KUMBHAR, DHEER SINGHVolume:
40
Year:
2009
Language:
english
Pages:
17
DOI:
10.1111/j.1745-4603.2009.00207.x
File:
PDF, 319 KB
english, 2009