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Cogent Food & Agriculture Volume 5, 2019 - Issue 1
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Research article

Effects of extrusion process parameters on the quality properties of ready-to-eat pulse-based snacks

Haylemikael AlemayehuCollege of Engineering and Technology, Department of Food Process Engineering, Wolkite University, Welkite, EthiopiaView further author information
,
Shimelis Admassu EmireFood Process Engineering Graduate Program, School of Chemical and Bio-Engineering, Addis Ababa University, Addis Ababa Institute of Technology, Addis Ababa, EthiopiaCorrespondence[email protected] [email protected]
[email protected]
View further author information
&
Carol HenryCollage of Pharmacy and Nutrition, Division of Nutrition and Dietetics, University of Saskatchewan (UofS), Saskatoon, SK, CanadaView further author information
|
Fatih YildizFood Engineering and Biotechnology, Middle East Technical University, TurkeyView further author information
(Reviewing editor)
Article: 1641903 | Received 09 May 2019, Accepted 09 Jun 2019, Published online: 07 Aug 2019

References

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