Fenugreek enriched extruded product: Optimization of ingredients using response surface methodology

International Food Research Journal

Volumn 23, Issue 1, 2016, Pages 18-25

  Wani, S A ^a   Kumar, P ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Extrusion; Fenugreek; Functional properties; Green pea; Methodology; Physical; Response surface

Indexed keywords

EID: 84954056839     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

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