The Institute is actively engaged in the use of extruders to develop breakfast cereals and snacks for Indian food industry aiming at the internal markets and for export purposes as well. This effort has lead to the development of snacks with low-fat content retaining the crunchy texture and taste. The added benefits are high protein content and rich in energy (calorie). The materials used are rice flour and green gram flour. The addition of special flavours and/or coating is a simple task
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