The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

Published 2008 View Full Article

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Title
The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 1, Pages 226-232
Publisher
Elsevier BV
Online
2008-09-25
DOI
10.1016/j.foodchem.2008.09.043

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