Chayote-finger millet enriched extruded RTE snacks: Quality evaluation and process optimization: Cha...
Chayote-finger millet enriched extruded RTE snacks: Quality evaluation and process optimization: Chayote: finger millet enriched extruded RTE snacks
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Publisher
New York: Springer US
Journal title
Language
English
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Publisher
New York: Springer US
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Scope and Contents
Contents
The present study aims to develop extruded ready-to-eat (RTE) snacks using underutilized finger millet flour, chayote pulp and corn flour with the help of co-rotating twin screw extruder. The effect of process parameters like barrel temperature (110 °C, 120 °C and 130 °C), screw speed (250, 275 and 300 rpm), feed moisture content (18%, 20% and 22%...
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Full title
Chayote-finger millet enriched extruded RTE snacks: Quality evaluation and process optimization: Chayote: finger millet enriched extruded RTE snacks
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Record Identifier
TN_cdi_springer_journals_10_1007_s11694_025_03162_4
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_springer_journals_10_1007_s11694_025_03162_4
Other Identifiers
ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-025-03162-4
