ABSTRACT
Abstract ....................................................................................................472 18.1 Introduction ...................................................................................472 18.2 Pseudocereals and Millets .............................................................473 18.3 Value Addition...............................................................................477 18.4 Extrusion Cooking Technology .....................................................478 18.5 Types of Extrudate Products .........................................................484 18.6 Conclusion ....................................................................................486 Keywords .................................................................................................486 References ................................................................................................496
DUYI SAMYOR, AMIT BARAN DAS, and SANKAR CHANDRA DEKA*
Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur 784028, Sonitpur, Assam, India
