Development of extruded snacks from potato chickpea blends

By:

Rachna

Material type: Text

TextPublication details: Ludhiana PAU 2011Edition: Food Science and TechnologyDescription: 29cm. ; 58 + CDSubject(s):

DDC classification:

T 664.726 R11D

Summary: The aim of the present study was to investigate the effects of feed moisture, barrel temperature and screw speed on product responses viz. specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.726 R11D (Browse shelf(Opens below))	Not for loan		250968

The aim of the present study was to investigate the effects of feed moisture, barrel temperature and screw speed on product responses viz. specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and

There are no comments on this title.

to post a comment.