Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

LWT

Volumn 74, Issue , 2016, Pages 135-144

  Alam, Mohammed Shafiq ^a   Pathania, Shivani ^a   Sharma, Anjali ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Carrot pomace powder; Cauliflower trimmings powder; Composite flour; Extrusion; Nutritious snack

Indexed keywords

EXTRUSION; PROTEINS; SCREWS; WATER ABSORPTION;

CARROT POMACE; COMPOSITE FLOUR; NUTRITIONAL QUALITIES; NUTRITIOUS SNACK; OVERALL ACCEPTABILITY; RESPONSE SURFACE METHODOLOGY; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

TRIMMING;

EID: 84979670104     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.07.031     Document Type: Article

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