Open AccessExtrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview
Author(s) -
Ajita Tiwari,
S. K. JHA
Publication year - 2017
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v6i1.345
Subject(s) - extrusion cooking , extrusion , snack food , food science , absorption of water , starch , dietary fibre , food products , business , chemistry , materials science , composite material
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