Evaluation of functional properties of extruded snacks...

  • Main
  • 2016 / 12
  • Evaluation of functional properties of extruded snacks...

Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology

Pardhi, S.D., Singh, Baljit, Nayik, Gulzar Ahmad, Dar, B.N.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Journal of the Saudi Society of Agricultural Sciences
DOI:
10.1016/j.jssas.2016.11.006
Date:
December, 2016
File:
PDF, 1.38 MB
english, 2016
Conversion to is in progress
Conversion to is failed