Process Optimization and Characterization of Sorghum Based Extruded Product
Process Optimization and Characterization of Sorghum Based Extruded Product is a scholarly work, published in 2012 in ''Journal of food science and engineering''. The main subjects of the publication include pulp and paper industry, business, dietary fiber, process engineering, γ-aminobutyric acid, biofuel, process, agricultural technology, materials science, -, product, and Sorghum. Expanded snacks made up of corn, wheat and rice is very popular because of their texture.