Sinopsis
The potato is one of the major food crops in the world.Changing life style have increased the demand for convenience foods. Ready-to-eat (RTE), quick cooking and instant foods have become very common largely due to today’s life style and the demand for quick-to-serve foods. A process technology had been developed for production of porous and crispy RTE potato based snacks for commercial exploitation. The process technology included preparation of potato flour and soy flour, and high temperature short time (HTST) air puffing treatment of the dough sheets followed by oven toasting to impart the desired product qualities.
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Reseña del editor
The potato is one of the major food crops in the world.Changing life style have increased the demand for convenience foods. Ready-to-eat (RTE), quick cooking and instant foods have become very common largely due to today's life style and the demand for quick-to-serve foods. A process technology had been developed for production of porous and crispy RTE potato based snacks for commercial exploitation. The process technology included preparation of potato flour and soy flour, and high temperature short time (HTST) air puffing treatment of the dough sheets followed by oven toasting to impart the desired product qualities.
Biografía del autor
The author is presently working as a Sr. Scientist in the Indian Council of Agricultural Research, India since 1998. He has been engaged in research work related to post harvest handling, processing and product development on different agricultural crops. He published more than 30 research papers both in the national and international journals.
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Process Technology for Production of Potato Based Snack
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LAP LAMBERT Academic Publishing Mrz 2013, 2013
ISBN 10: 3659356409
ISBN 13: 9783659356407
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The potato is one of the major food crops in the world.Changing life style have increased the demand for convenience foods. Ready-to-eat (RTE), quick cooking and instant foods have become very common largely due to today¿s life style and the demand for quick-to-serve foods. A process technology had been developed for production of porous and crispy RTE potato based snacks for commercial exploitation. The process technology included preparation of potato flour and soy flour, and high temperature short time (HTST) air puffing treatment of the dough sheets followed by oven toasting to impart the desired product qualities. 260 pp. Englisch. Nº de ref. del artículo: 9783659356407
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Process Technology for Production of Potato Based Snack
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LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659356409
ISBN 13: 9783659356407
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Nath AmitThe author is presently working as a Sr. Scientist in the Indian Council of Agricultural Research, India since 1998. He has been engaged in research work related to post harvest handling, processing and product development o. Nº de ref. del artículo: 5150753
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Process Technology for Production of Potato Based Snack
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LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659356409
ISBN 13: 9783659356407
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Taschenbuch. Condición: Neu. Process Technology for Production of Potato Based Snack | Amit Nath | Taschenbuch | 260 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783659356407 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Nº de ref. del artículo: 106002410
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Process Technology for Production of Potato Based Snack
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LAP LAMBERT Academic Publishing Mär 2013, 2013
ISBN 10: 3659356409
ISBN 13: 9783659356407
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The potato is one of the major food crops in the world.Changing life style have increased the demand for convenience foods. Ready-to-eat (RTE), quick cooking and instant foods have become very common largely due to today's life style and the demand for quick-to-serve foods. A process technology had been developed for production of porous and crispy RTE potato based snacks for commercial exploitation. The process technology included preparation of potato flour and soy flour, and high temperature short time (HTST) air puffing treatment of the dough sheets followed by oven toasting to impart the desired product qualities.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 260 pp. Englisch. Nº de ref. del artículo: 9783659356407
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Process Technology for Production of Potato Based Snack
Publicado por
LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659356409
ISBN 13: 9783659356407
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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The potato is one of the major food crops in the world.Changing life style have increased the demand for convenience foods. Ready-to-eat (RTE), quick cooking and instant foods have become very common largely due to today¿s life style and the demand for quick-to-serve foods. A process technology had been developed for production of porous and crispy RTE potato based snacks for commercial exploitation. The process technology included preparation of potato flour and soy flour, and high temperature short time (HTST) air puffing treatment of the dough sheets followed by oven toasting to impart the desired product qualities. Nº de ref. del artículo: 9783659356407
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Process Technology for Production of Potato Based Snack
Publicado por
LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659356409
ISBN 13: 9783659356407
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