Effect of Some Operating Parameters on Quality of Corn Flakes Supported by Some Additives Document Type : Original Article
The main objective of this work was to study the effect of some operating parameters on quality of corn flakes supported by some additives. Extruded snacks were prepared using different blends (A, B and C) of grits corn, flakes defatted soy bean and flakes oats [A (50:30:20), B (40:35:25) and C (30...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2023-03-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_289922.html |
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