𝔖 Bobbio Scriptorium
✦   LIBER   ✦

QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE

✍ Scribed by A. OBATOLU VERONICA; O. OMUETI OLUSOLA; EBENEZER A. ADEBOWALE

Book ID
111339048
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
81 KB
Volume
29
Category
Article
ISSN
0145-8876

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Quality and storage stability of extrude
Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature
✍ Gholam Reza Shaviklo; Gudjon Thorkelsson; Fereidon Rafipour; Sjofn Sigurgisladot πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 196 KB

## Background: Cereal-based snacks are usually low in protein and other nutrients. increased health awareness of consumers has led the food industry to develop fortified snacks with functional ingredients. three types of extruded corn-fish snacks, containing 150 g kg(-1) carp mince and 150 g kg(-1)