Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index-Reference-Cited by-同舟云学术

Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index

Published:2009-01 Issue:1 Volume:90 Page:44-52
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Shirani Gamlath,Ganesharanee Ravindran

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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4. AOAC, 2005. Official Methods of Analysis of the AOAC International, 18th ed. Association of Official Analytical Chemists, Gaithersburg, MD.

5. Performance of potato peels in muffins and cookies;Arora;Food Research International,1994

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