DEVELOPMENT OF MORINGA AND MILK SOLIDS BASED EXTRUDED SNACK FOOD
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
The increasing demand for healthy snack foods has been growing over the past five
years. Cereals play an important role in human diet and nutrition. The protein quality
cereals can be improved by combining it with other rich sources of protein. Whey
based components has attracted a considerable attention in recent years owing to their
potential as functional food ingredient as well as nutritional supplements. Whey
protein is the best source for milk protein fortification in ready to eat foods.