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Journal of Food Processing & Technology
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Research Article - (2014) Volume 5, Issue 8

Physio-Chemical and Sensory Properties of Protein-Fortified Extruded Breakfast Cereal/Snack Formulated to Combat Protein Malnutrition in Developing Countries

Navam SH1*, Tajudini AL1, Srinivas JR1, Sivarooban T2 and Kristofor RB3
1Department of Food Science & Institute of Food Engineering, University of Arkansas, Fayetteville, 2650 N Young Ave., A 72704, USA
2Water Security Corporation, 1455 Kleppe Lane, Sparks, USA
3Crop, Soil, and Environmental Sciences, 115 Plant Sciences Building, University of Arkansas, Fayetteville, USA
*Corresponding Author: