Physico-Chemical and Sensory Characteristics of β-Carotene Rich Extruded Snack Food with Chickpea Dhal/DSF

Authors

  • Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab
  • Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab
  • Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab
  • Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab

Abstract

Extrusion cooking teciinoiogy, high temperature-short time processing being used increasingiy in the food industries for the development of new products such as cereal-based snacks including dietary fibre, baby foods and breakfast cereals.

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Published

2011-05-01

How to Cite

Mridula, D., Jain, D., Singh, K. K., & Patil, R. T. (2011). Physico-Chemical and Sensory Characteristics of β-Carotene Rich Extruded Snack Food with Chickpea Dhal/DSF. The Indian Journal of Nutrition and Dietetics, 48(5), 197–207. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/4669

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Original Articles

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