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PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY‐TO‐EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS |
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| Authors: | SUBIR KUMAR CHAKRABORTY DAYA S. SINGH B.K. KUMBHAR DHEER SINGH |
| Affiliation: | 1. Department of Food Technology Bundelkhand University Jhansi – 284128, Uttar Pradesh, India;2. Department of Farm Engineering, Institute of Agricultural Sciences Benaras Hindu University Varanasi, Uttar Pradesh, India;3. Department of PHPFE G. B. Pant University of Agriculture and Technology Pantnagar, Uttaranchal, India |
| Abstract: | |
| Keywords: | Extrusion optimization response surface methodology texture |