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Development of extruded snackes utilizing broken rice and mung bean

Chetan Sharma

Development of extruded snackes utilizing broken rice and mung bean - Food Technology - Ludhiana PAU 2012 - 50p

A study was carried out to develop extruded snacks from broken rice (70 parts) and mung bean (30 parts) using twin screw intermeshing extruder. Response surface methodology (RSM) was used to study the effects of feed moisture content, screw speed and barr

Subjects--Topical Terms:
Rice - processing

Subjects--Index Terms: EXTRUDED SNACKS MUNG BEAN - PROCESSING RICE - PROCESSING

Dewey Class. No.: T 664.7 S34D

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