1.
Sharmila S, Poongodi VT. Optimization of ingredient compositions and process parameters for the development of hot extruded ready-to-eat (RTE) products using response surface methodology. Plant Sci. Today [Internet]. 2025 Oct. 8 [cited 2025 Dec. 5];12(sp1). Available from: https://horizonepublishing.com/journals/index.php/PST/article/view/9980