Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends - Concepedia

Concepedia

Publication | Open Access

Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends

DOI Full Paper Access

36

Citations

35

References

2020

Year

Uzma Altaf, Syed Zameer Hussain, Tahiya Qadri, Farheena Iftikhar, Bazila Naseer, A. H. Rather

Journal of Food Science and Technology

Food ChemistryFood EngineeringFood ProcessingFood TextureGrain QualityFood QualityFood TechnologyMild ExtrusionFlour BlendsHealth Sciences

References

	Year	Citations

Page 1