Process optimization and characterization of 'sev'(traditional Indian extruded snack) with the incorporation of mushroom powder

N Kumar, N Nath, SK Arora - Journal of food science and technology, 2019 - Springer
Mushroom is a nutritious and palatable food with various health attributes. The mushroom
powder is a rich source of vegetable protein. In the present study, efforts were made to …

Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

SK Patel, MA Khan, GK Rana… - Asian Journal of Dairy …, 2019 - indianjournals.com
The study was carried out in the Department of Food Science and Technology, JNKVV,
Jabalpur, MP, India, with the objectives to develop the Nutri-rich snack food (Sev) based on …

[PDF][PDF] Development and Quality Evaluation of Sorghum and Soybean Incorporated Value Added Sev

L Pandey, V Sangwan - researchgate.net
Traditional snacks are the largest category in the Indian savory snacks market.„Sev'is deep
fat fried snack which is popular throughout the country (Pruthi et al., 1983, Kumar et al …

Development of Wadian–A Traditional Savory with Defatted Soya

R Chetana, S Yella Reddy - Journal of Rural Technology, 2004 - ir.cftri.res.in
Wadi (plural: wadian), a partially fermented legume based savory, used as an adjunct in
curries, is traditionally prepared from the batter of blackgram or green gram dhal and mainly …

[PDF][PDF] Formulation, Development and Quality Assessment of Nutri

RSF Sev - Asian Journal of Dairy and Food Research, 2019 - academia.edu
The study was carried out in the Department of Food Science and Technology, JNKVV,
Jabalpur, MP, India, with the objectives to develop the Nutri-rich snack food (Sev) based on …