Optimization of Fibre and Protein Rich Extruded Soybean-Rice Based Ready to Eat Snacks
Kanupriya Choudhary, M. S. Alam, Gagandeep Kaur Sidhu & S. K. Gupta · International Journal of Environment and Climate Change · 2022
Ready to eat, nutritious and low-cost snack was developed by composite flour containing defatted soya, rice, salt, radish leaves and pea pods powder. The best possible combination of process parameter was obtained with response surface methodology (RSM) using Box Behnken design....
Open access
Research Article
10.9734/ijecc/2022/v12i230629