Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks
This study aims to evaluate and model the effect of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks. Taguchi was used in designing the experiment and Response Surface Methodology was used to evaluate and model the effect of exit...
Kaydedildi:
| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Faculty of Technology, Novi Sad
2023-01-01
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| Seri Bilgileri: | Acta Periodica Technologica |
| Konular: | |
| Online Erişim: | https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354081S.pdf |
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