Journal of Food Technology

Extrusion Conditions Affect the Functional and Antioxidant Properties of Sorghum, Barley and Horse-Gram Based Snack

Shalini G. Rudra, Neetu Jakhar, Jyoti Nishad, Neha Saini, Sangita Sen, Rakesh Bhardhwaj, Sarika Jaiswal, Poonam Suneja, Sukhbir Singh, Charanjit Kaur
Page: 7-17
Published online: 21 Sep 2022

Abstract | Full Text | References | PDF | XML File

View Full Article

Journal of Food Technology

Journal of Food Technology, Volume 13, Issue 2 (2015)

Extrusion Conditions Affect the Functional and Antioxidant Properties of Sorghum, Barley and Horse-Gram Based Snack

141
Views

2
Downloads

Journal of Food Technology

Journal of Food Technology, Volume 13, Issue 2 (2015)

Extrusion Conditions Affect the Functional and Antioxidant Properties of Sorghum, Barley and Horse-Gram Based Snack

141Views

2Downloads

141
Views

2
Downloads