Optimisation of extrusion cooking conditions and characterization of rice (Oryza sativa)—Sweet potato (Ipomoea batatas) and rice-yam (Dioscorea alata) based RTE products

ISSN Print: 2156-8553
ISSN Online: 2156-8561
www.scirp.net/journal/as
E-mail: [email protected]

Citations

"Optimisation of extrusion cooking conditions and characterization of rice (Oryza sativa)—Sweet potato (Ipomoea batatas) and rice-yam (Dioscorea alata) based RTE products"
written by Elina Brahma Hazarika, Anjan Borah, Charu Lata Mahanta,
published by Agricultural Sciences, Vol.4 No.9B, 2013

has been cited by the following article(s):

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[4]	Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley
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[5]	Proximate composition, provitamin A retention, and shelf life of extruded orange‐fleshed sweet potato and bambara groundnut‐based snacks
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[6]	Development of Orange Fleshed Sweet Potato and Bambara groundnut-based snacks for School children in Tanzania
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[7]	Quality assessment of yellow fleshed edible aerial yam food forms made with intermediate technologies in southeastern Nigeria
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[8]	Proximate composition and selected functional properties of complementary foods from teff fortified with soybean and orange-fleshed sweetpotato
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[9]	Extrusion Cooking Technology for Foods: A Review
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