Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour

Journal of the Saudi Society of Agricultural Sciences

Volumn 18, Issue 1, 2019, Pages 89-94

  Mir, Shabir Ahmad ^a,b   Bosco, Sowriappan John Don ^b   Shah, Manzoor Ahmad ^b  

^a ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

^b PONDICHERRY UNIVERSITY   (India)

Author keywords

Brown rice; Chestnut flour; Expansion ratio; Snacks

Indexed keywords

EID: 85031752234     PISSN: 1658077X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jssas.2017.02.002     Document Type: Article

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