Formulation of Extruded Snack Food (Gum Based Cereal–Pulse Blend): Optimization of Ingredients Levels Using Response Surface Methodology

By S. Thakur, D. C. Saxena. 2000

122 citations recorded by the source corpus.

Subfields: Food Science, Mechanical Engineering, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/64314cc59be7e789331486bde413a27a59d5912c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Jafari
2. M. Yolmeh

In Nutrition and Dietetics

1. S. Jafari

Citations in the corpus

• Applications of Response Surface Methodology in the Food Industry Processes (2017, background): “…(Gallagher, et al., 2003), soy-coffee beverage (Felberg, et al., 2010), low-calorie mixed fruit jelly (Acosta, et al., 2008), extruded snack food (Thakur & Saxena, 2000), cream (Moulai Mostefa et al., 2006), glutenfree bread (McCarthy, et al., 2005; Sanchez, et al., 2004), pork frankfurters…”