TY - JOUR AU - Mridula, D. AU - Jain, Dilip AU - Singh, K. K. AU - Patil, R. T. PY - 2011/05/01 Y2 - 2024/03/28 TI - Physico-Chemical and Sensory Characteristics of β-Carotene Rich Extruded Snack Food with Chickpea Dhal/DSF JF - The Indian Journal of Nutrition and Dietetics JA - IJND VL - 48 IS - 5 SE - Original Articles DO - UR - https://informaticsjournals.com/index.php/ijnd/article/view/4669 SP - 197-207 AB - 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. ER -