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Millet-legume blended extrudates characteristics and process optimization using RSM.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 492, doi. 10.1016/j.fbp.2010.10.003
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- Article
PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 6, p. 710, doi. 10.1111/j.1745-4603.2009.00207.x
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- Article
PROCESS OPTIMIZATION WITH RESPECT TO THE EXPANSION RATIOS OF MILLET- AND LEGUME (PIGEON PEA)-BASED EXTRUDED SNACKS.
- Published in:
- Journal of Food Process Engineering, 2011, v. 34, n. 3, p. 777, doi. 10.1111/j.1745-4530.2009.00433.x
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- Article