Numerical optimization of process parameters of ready-to-eat (RTE) iron rich extruded snacks for anemic population
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DOI: 10.1016/j.lwt.2020.110164
Abstract: Abstract The present study aims to optimize the process variables for development of ready-to-eat (RTE) iron-rich extruded snacks from locally available food grains (barnyard millet, defatted soy flour, amla (Indian gooseberry) and rice flour). Experiments… read more here.
Keywords: ready eat; iron rich; eat rte; rich extruded ... See more keywords