Effect of Flaxseed Oil Inclusion and Extrusion Cooking Parameters on Extruded Snack-food Physical and Functional Properties
Pravin M. Ganorkar, Preyash K. Desai, Rahul C. Ranveer & Anil S. Nandane · European Journal of Nutrition & Food Safety · 2020
Aims: Attempts were made to study flaxseed oil incorporated extruded snack by adopting response surface methodology (RSM) approach. Study Design: Central Composite Rotatable Design (CCRD). Place and Duration of Study: Department of Food Processing Technology, A.D. Patel Institute...
Open access
Research Article
10.9734/ejnfs/2020/v12i1230371