Snack Foods: Processing and Technology

ISBN-13: 9780128197592 / Angielski / Miękka / 2022

Suvendu Bhattacharya

Spis treści

Section 1: An overview of snack foods
1. Snack foods, processing of snack and their importance

Section 2: The ingredients and the snacks
2. Grains and grain fractions
3. Tubers and tuber crops

O autorze

Dr. Suvendu Bhattacharya is an adjunct faculty at the Food Engineering and Technology Department at Tezpur University in Assam, India, and has more than 28 years of research experience at CSIR-Central Food Technological Research Institute (CFTRI) at Mysore, India. He has published more than 100 research papers in referred journals, 12 patents, and has undertaken 10 industry-sponsored projects and consultancy services related to cashew processing, extruded products and coated snacks. He holds a B.Sc. in Chemistry, a B.Tech in Food Technology and Biochemical Engineering, an M.Tech in Food Technology and Biochemical Engineering, and a Ph.D. in Engineering.