The modern lifestyle and changing food consumption patterns
have created a demand for nutritionally upgraded food products without
compromising the sensory attributes of the products. The food industry and food
scientists are continuously developing a new era of food products and
processing technologies. One such technology is “extrusion” in which the mixed
food ingredients are squeezed through a die under differential pressure and
temperature to produce a variety of food products.
Author(s) Details:
Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology
University, Pune, Maharashtra, India.
Dr. Rinku Agrawal,
MIT School
of Food Technology, MIT Art, Design and Technology University, Pune,
Maharashtra, India.
Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14297
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