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Endris Hussen Ahmed

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Effects of extrusion process conditions on nutritional, anti‐nutritional, physical, functional, and sensory properties of extruded snack: A review

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By Ibrahim Ali, Chala G. Kuyu, Sirawdink Fikreyesus Forsido, Endris Hussen Ahmed
| Wiley Online Library Verified
1 INTRODUCTION Snacks are common names for small portions of food eaten in between meals. The definition of a snack might vary depending on the time of day, the type or quantity of food consumed, or even the location (Hess et al., 2016). In general, snacks include different things eaten or consumed in between meals and include sandwiches, fresh fruit, sweets, and crisps.
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