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

Author: Thakur S.   Saxena D.C.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.33, Iss.5, 2000-08, pp. : 354-361

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Abstract