Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation.
Raushan KumarK A Martin XavierManjusha LekshmiVignaesh DhanabalanMadonna T ThachilAmjad K BalangeVenkateshwarlu GudipatiPublished in: Journal of the science of food and agriculture (2017)
The study suggests that use of Acetes species for the development of extruded snacks will serve as a means of utilization of Acetes as well as being a rich source of proteins for human consumption, which would otherwise remain unexploited as a by-catch. © 2017 Society of Chemical Industry.
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