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International Journal of Food Properties Volume 10, 2007 - Issue 1
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Original Articles

Quality Attributes of High Temperature Short Time Air Puffed Ready-to-eat Potato Snacks

A. Nath Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, IndiaCorrespondence[email protected]
&
P.K. Chattopadhyay Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India
Pages 113-125 | Received 18 Jan 2006, Accepted 23 Apr 2006, Published online: 31 Jan 2007

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Read on this site (2)

Shabir Ahmad Mir, Sowriappan John Don Bosco, Manzoor Ahmad Shah, Mohammad Maqbool Mir & Kappat Valiyapeediyekkal Sunooj. (2016) Process Optimization and Characterization of Popped Brown Rice. International Journal of Food Properties 19:9, pages 2102-2112.
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Usha Dharmaraj, R. Ravi & N.G. Malleshi. (2012) Physicochemical and Textural Characteristics of Expanded Finger Millet. International Journal of Food Properties 15:2, pages 336-349.
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Articles from other publishers (3)

Pengfei Ye, Ke Wang, Baozhong Cui, Chao Mao, Yanan Sun, Huiyun Pang, Hongfei Fu, Yequn Wang & Yunyang Wang. (2022) Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks. Food and Bioprocess Technology 16:3, pages 549-564.
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S. Deepak, M.S. Shivaswamy, T. Sharmila & M. Maheswari. (2022) Effect of pre-treatment and oil popping conditions on quinoa popping quality. Acta Alimentaria 51:1, pages 93-104.
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A. Nath, P. K. Chattopadhyay & G. C. Majumdar. (2011) Optimization of HTST process parameters for production of ready-to-eat potato-soy snack. Journal of Food Science and Technology 49:4, pages 427-438.
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