Effect of major processing parameters on the quality of extrudates made out of soy-kodo blends

Journal of Food Science and Technology

Volumn 43, Issue 4, 2006, Pages 434-437

  Singh, Daya S ^a   Garg, S K ^a   Singh, Mohan ^a   Goyal, Neeraj ^a  

^a Jawaharlal Nehru Krishi Vishwa Vidyalaya   (India)

Author keywords

Extrudate; Longitudinal expansion index; Mass flow rate; Sectional expansion index; Soy Kodo blend; Texture analysis; Volumetric expansion index

Indexed keywords

BLENDING; MOISTURE; TEXTURES; THERMAL EFFECTS;

EXTRUDATES; LONGITUDINAL EXPANSION INDEX (LEI); MASS FLOW RATES; SECTIONAL EXPANSION INDEX (SEI); SOY-KODO BLEND; TEXTURE ANALYSIS; VOLUMETRIC EXPANSION INDEX (VEI);

FOOD PROCESSING;

GLYCINE MAX; PASPALUM;

EID: 33745950854     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (10)

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