article Open Access
Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of rice, ashwagandha powder and spinach powder blends
International Journal of Chemical Studies · 2017 · Vol. 5(6) · pp. 1657–1662
Food Science and Nutritional StudiesAgricultural Engineering and MechanizationNatural Fiber Reinforced CompositesDie swellExtrusionSpinachExtrusion cookingMaterials scienceComposite materialFood scienceChemistry
Citations
2
FWCI
0.16
field-weighted impact
References
0
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58%
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Citations per year
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