Crossmark

Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis

Published Online: 2020-06-05

Published Print: 2021-02

Authors

Rani, Poonam https://orcid.org/0000-0003-4363-3775
Kumar, Amit

Purohit, Soumya Ranjan

Rao, Pavuluri Srinivasa
License Information

Text and Data Mining valid from 2020-06-05

Version of Record valid from 2020-06-05
More Information

Article History

Revised: 4 May 2020

Accepted: 28 May 2020

First Online: 5 June 2020

Compliance with ethical standards

:

: There are no conflicts of interest to report.

Document is current