PROCESS OPTIMIZATION WITH RESPECT TO THE EXPANSION RATIOS OF MILLET- AND LEGUME (PIGEON PEA)-BASED EXTRUDED SNACKS

Author:

CHAKRABORTY SUBIR KUMAR,SINGH DAYA S.,KUMBHAR B.K.,CHAKRABORTY SHALINI

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Reference23 articles.

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3. Dietary fibre: Hyperlipidemia, hypertension, and coronary heart disease;ANDERSON;Am. J. Gastroenterol.,1986

4. Chemical and nutritional changes in foods during extrusion;CAMIRE;Food Sci. Nutr.,1990

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