Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks
The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moist...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
ISEKI_Food Association (IFA)
2021-10-01
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| Collection: | International Journal of Food Studies |
| Sujets: | |
| Accès en ligne: | https://www.iseki-food-ejournal.com/article/293 |
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