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Optimization of HTST process parameters for production of ready-to-eat potato-soy snack
Ready-to-eat (RTE) potato-soy snacks were developed using high temperature short time (HTST) air puffing process and the process was found to be very useful for production of highly porous and light texture snack. The process parameters considered viz. puffing temperature (185–255 °C) and puffing ti...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer-Verlag
2011
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550890/ https://ncbi.nlm.nih.gov/pubmed/23904651 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0295-2 |
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