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Process optimization and characterization of ‘sev’ (traditional Indian extruded snack) with the incorporation of mushroom powder
Mushroom is a nutritious and palatable food with various health attributes. The mushroom powder is a rich source of vegetable protein. In the present study, efforts were made to optimize the process for making ‘sev’, a traditional Indian extruded snack, with the incorporation of mushroom powder (Aga...
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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
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443744/ https://ncbi.nlm.nih.gov/pubmed/30996408 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03599-8 |
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