Process Optimization and Characterization of Cereal Based Ready-to-Eat Extruded Snack Food | Zendy

B. Karthikeyan et al. B. Karthikeyan et al. | Zendy

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Process Optimization and Characterization of Cereal Based Ready-to-Eat Extruded Snack Food

Author(s) -

B. Karthikeyan et al. B. Karthikeyan et al.

Publication year - 2017

Publication title -

international journal of agricultural science and research

Language(s) - English

Resource type - Journals

eISSN - 2321-0087

pISSN - 2250-0057

DOI - 10.24247/ijasroct201717

Subject(s) - food science , snack food , process (computing) , characterization (materials science) , chemistry , materials science , computer science , nanotechnology , operating system

CEREAL BASED READY-TO-EAT EXTRUDED SNACK FOOD B. KARTHIKEYAN , T. PRABA, C. ASHOKKUMAR 3 & D. BASKARAN 4 Assistant Professor, College of Food and Dairy Tech nology, TANUVAS, Chennai, Tamil Nadu, India College of Food and Dairy Technology TANUVAS, Chenn ai, Tamil Nadu, India Research Scholar, College of Food and Dairy Technol ogy, TANUVAS, Chennai, Tamil Nadu, India Dean, College of Food and Dairy Technology, TANUVAS , Chennai, Tamil Nadu, India ABSTRACT

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