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.