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Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition Pub Date : 2022-11-28 DOI:10.1186/s43014-022-00108-x
Aparna Kumari, Aditya Gupta, A. Chauhan
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利用响应面法优化含有菠萝蜜籽粉、绿豆粉和磷酸亚铁的富铁挤压小吃
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来源期刊
Food Production, Processing and Nutrition
Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
6.90
自引率
4.30%
发文量
28
审稿时长
12 weeks
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