PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS

Published 2009 View Full Article

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Title
PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS
Authors
Keywords
-
Journal
JOURNAL OF TEXTURE STUDIES
Volume 40, Issue 6, Pages 710-726
Publisher
Wiley
Online
2009-12-02
DOI
10.1111/j.1745-4603.2009.00207.x

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