Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks
Crossref DOI link: https://doi.org/10.1007/s13197-014-1483-7
Published Online: 2014-08-02
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Agathian, G.
Semwal, A. D.
Sharma, G. K.
Text and Data Mining valid from 2014-08-02