Work

Numerical optimization of process parameters of ready-to-eat (RTE) iron rich extruded snacks for anemic population

Year: 2020

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2020.110164

Authors: Shweta Suri, Anuradha Dutta, Navin Chandra Shahi, Rita Singh Raghuvanshi, Anupama Singh, C.S. Chopra

Institution: Govind Ballabh Pant University of Agriculture and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funder: University Grants Commission

OpenAlex ID: W3084597183

FWCI: 2.159

Cites: 45

Cited by: 29

Related to: 10