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Formulation of Extruded Snack Food (Gum Based Cereal–Pulse Blend): Optimization of Ingredients Levels Using Response Surface Methodology

✍ Scribed by Sushma Thakur; D.C Saxena

No coin nor oath required. For personal study only.

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Formulation of pasta from rice brokens:

✍ Raina, C. S. (author);Singh, Sukhcharn (author);Bawa, A. S. (author);Saxena, D. 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 862 KB