Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

作者：Mohammed Shafiq Alam, Shivani Pathania, Anjali Sharma · 发表于：LWT · 年份：2016 · DOI：10.1016/j.lwt.2016.07.031 · 被引用次数：103 · 研究领域：Food composition and properties、Food and Agricultural Sciences、GABA and Rice Research