Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking.

Uzma AltafSyed Zameer HussainBazila NaseerTawheed Amin Omar Bashir

Published in: Journal of the science of food and agriculture (2022)

This study revealed that MEC is superior to SEC in terms of minimizing deleterious effects on overall nutritional value of ready-to-eat snacks. © 2022 Society of Chemical Industry.

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