Agricultural Sciences

Vol.4 No.9BB(2013), Paper ID 39052, 11 pages

DOI:10.4236/as.2013.49B003

 

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

 

Elina Brahma Hazarika, Anjan Borah, Charu Lata Mahanta

 

Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India

 

Copyright © 2013 Elina Brahma Hazarika, Anjan Borah, Charu Lata Mahanta et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Brahma Hazarika, E. , Borah, A. and Lata Mahanta, C. (2013) Optimisation of extrusion cooking conditions and characterization of rice (Oryza sativa)—Sweet potato (Ipomoea batatas) and rice-yam (Dioscorea alata) based RTE products. Agricultural Sciences, 4, 12-22. doi: 10.4236/as.2013.49B003.

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