DEVELOPMENT AND EVALUATION OF RICE BRAN ENRICHED READY TO COOK EXTRUDATES


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Authors

  • N. BHAGYA LAKSHMI, JESSIE SUNEETHA, W, K. UMA MAHESWARI, B. NEERAJA PRABHAKAR and B. ANILA KUMARI

Abstract

In this era of global industrialization and advancement of technologies, the demand for ready to eat foods like extruded foods has increased and these are rich in starch, fat and energy but depleted in fiber leading to gastrointestinal and cardiovascular diseases (Grewal, 2007). The food processing industry produces large quantities of waste products (Chauhan and Intelli, 2015).

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Submitted

2019-04-07

Published

2019-04-07

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Articles

How to Cite

DEVELOPMENT AND EVALUATION OF RICE BRAN ENRICHED READY TO COOK EXTRUDATES. (2019). The Journal of Research, PJTSAU, 44(4). https://epubs.icar.org.in/index.php/TJRP/article/view/88660