Application of extrusion cooking technology in the manufacture of herbal porridge and some observations on product consumption and shelf life
Date
1998
Journal Title
Journal ISSN
Volume Title
Publisher
Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
Abstract
Description
Keywords
Food Technology, Herbal porridge, Kola kenda, Extrusion cooking technology, Product composition, Shelf life, Biochemistry, Moisture sorption
Citation
Tropical Agricultural Research, 10:p.203-213