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Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends

Crossref DOI link: https://doi.org/10.1007/s13197-020-04628-7

Published Online: 2020-07-16

Published Print: 2021-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Altaf, Uzma https://orcid.org/0000-0001-7222-4386
Hussain, Syed Zameer https://orcid.org/0000-0002-8542-7673
Qadri, Tahiya

Iftikhar, Farheena

Naseer, Bazila

Rather, A. H.
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Text and Data Mining valid from 2020-07-16

Version of Record valid from 2020-07-16
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Article History

Revised: 14 April 2020

Accepted: 3 July 2020

First Online: 16 July 2020