Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends - Concepedia

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Publication | Open Access

Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends

DOI Full Paper Access

34

Citations

27

References

2014

Year

M Kavya Reddy, Aparna Kuna, N. Lakshmi Devi, N. V. Krishnaiah, Charanjit Kaur, Y. Nagamalleswari

Journal of Food Science and Technology

Food ChemistryNutritionFood AnalysisAgricultural EconomicsFood EngineeringFood TextureBlack GramFood QualityFood AdditiveFood TechnologyFlour BlendsHealth Sciences

References

	Year	Citations

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