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Development of maize and mung bean based extruded snacks

Haidarian, Rohullah Rasa

Development of maize and mung bean based extruded snacks - Food Technology - Ludhiana PAU 2014 - 29cm;62

A study was carried out to develop extruded snacks from maize and mung bean (80 parts: 20 parts) using twin screw intermeshing extruder. Response surface methodology (RSM) was used to study the effects of feed moisture, screw speed and barrel temperature

Subjects--Topical Terms:
MUNG BEEN - PROCESSING

Subjects--Index Terms: MUNG BEEN - PROCESSING

Dewey Class. No.: T664.725 H12D

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