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Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables
Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box–Behnken design with banana pulp (8–24 g), screw speed (300–3...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583100/ https://ncbi.nlm.nih.gov/pubmed/28928510 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2707-4 |
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