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Value-added processing of fruit-based extruded porridge and snacks


Author:
Siddiq, M., Ravi, R., Sulaiman, R., Dolan, K.D., and Harte, J.B.
Source:
Other US
Year:
2008
Subject:
snack foods, extrusion, fruit products, beans, foods, value added, shelf life, nutritive value, lipid content, food quality, sensory properties, extruded foods, density, water content, water holding capacity, satiety, color, food acceptability, fruits (food), and food processing
Format:
p. 150-151.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND44063180