Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends
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DOI: 10.1007/s13197-020-04628-7
Abstract: A study was conducted to optimize the mild extrusion cooking conditions for development of rice and chickpea based extrudates. The independent variables i.e. extrusion parameters (Screw speed, barrel temperature), feed moisture and proportions of rice… read more here.
Keywords: mild extrusion; chickpea flour; rice chickpea; extrusion ... See more keywords