Development of extruded snackes utilizing broken rice and mung bean

By:

Chetan Sharma

Material type: Text

TextPublication details: Ludhiana PAU 2012Edition: Food TechnologyDescription: 50pSubject(s):

DDC classification:

T 664.7 S34D

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.7 S34D (Browse shelf(Opens below))	Not for loan		251257

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

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