Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment
Hataichanok Kantrong, Supakchon Klongdee, Suveena Jantapirak, Nipat Limsangouan, Worapol Pengpinit
Topics & Concepts
ExtrusionMaterials scienceSnack foodExtrusion cookingFood scienceChemistryMetallurgyEdible Oils Quality and AnalysisNuts composition and effectsCoconut Research and Applications