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Development of model for extrusion cooking based on textural properties of extrudate prepared from rice broken and pigeon pea dal broken flour blends

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Development of model for extrusion cooking based on textural properties of extrudate prepared from rice broken and pigeon pea dal broken flour blends

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The traditional milling processing practices used in rice and pulses milling, yields significant amounts in the form of brokens from rice and dal mill industries. That brokens do not find appropriate market and are listed as losses of the milling industries, generally disposed off cheaply, whereas they are equally rich in the nutrition as comparable to whole grain.

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Nội dung Text: Development of model for extrusion cooking based on textural properties of extrudate prepared from rice broken and pigeon pea dal broken flour blends

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