Process parameter optimization for textural properties of ready-to-eat extruded snack food from millet and legume pieces blends

Journal of Texture Studies

Volumn 40, Issue 6, 2009, Pages 710-726

  Chakraborty, Subir Kumar ^a   Singh, Daya S ^b   Kumbhar, B K ^c   Singh, Dheer ^a  

^a BUNDELKHAND UNIVERSITY   (India)

^b BANARAS HINDU UNIVERSITY   (India)

^c G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Extrusion; Optimization; Response surface methodology; Texture

Indexed keywords

EID: 71549154683     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2009.00207.x     Document Type: Article

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