To investigate the Effect of extrusion process conditions on the functional characteristics of expanded products Based on corn- almond
In recent years, the demand for snacks with optimal functional and nutritional properties has a dramatic increased; hence researching in this regard is considered as an essential task. Almond, is one of the nuts kernel and an important source of nutrients, especially fats, fiber, antioxidants, vitam...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Action for Sustainable Efficacious Development and Awareness
2015-12-01
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| Series: | Environment Conservation Journal |
| Subjects: | |
| Online Access: | https://journal.environcj.in/index.php/ecj/article/view/502 |