Formulation, drying and nutritional evaluation of ready-to-eat sapota (Achras zapota) extrudes

Formulation, drying and nutritional evaluation of ready-to-eat sapota (Achras zapota) extrudes

10.2202/1556-3758.2106

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Bibliographic Details
Main Authors: Chaughule, V.A., Jangam, S.V., Thorat, B.N.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
Dehydration
Extrusion
Neutraceutical formulation
Product quality
Ready to eat snack
Sapota
Online Access:http://scholarbank.nus.edu.sg/handle/10635/60360
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/60360

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