Process Optimization and Characterization of Cereal Based Ready-to-Eat Extruded Snack Food

International Journal of Agricultural Science and Research Pub Date : 2017-10-01 DOI:10.24247/ijasroct201717

B. Karthikeyan, T. Praba, C. Ashokkumar, D. Baskaran

引用次数: 0

Abstract

CEREAL BASED READY-TO-EAT EXTRUDED SNACK FOOD B. KARTHIKEYAN , T. PRABA, C. ASHOKKUMAR 3 & D. BASKARAN 4 Assistant Professor, College of Food and Dairy Tech nology, TANUVAS, Chennai, Tamil Nadu, India College of Food and Dairy Technology TANUVAS, Chenn ai, Tamil Nadu, India Research Scholar, College of Food and Dairy Technol ogy, TANUVAS, Chennai, Tamil Nadu, India Dean, College of Food and Dairy Technology, TANUVAS , Chennai, Tamil Nadu, India ABSTRACT

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谷物即食挤压休闲食品的工艺优化与表征

B. KARTHIKEYAN, T. PRABA, C. ASHOKKUMAR 3和D. BASKARAN 4印度食品和乳制品技术学院食品和乳制品技术学院助理教授，印度泰米尔纳德邦钦奈的TANUVAS食品和乳制品技术学院研究学者，印度泰米尔纳德邦钦奈的TANUVAS食品和乳制品技术学院院长，印度泰米尔纳德邦钦奈的TANUVAS食品和乳制品技术学院院长

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International Journal of Agricultural Science and Research

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