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OPTIMASI PROSES EKSTRUSI MI JAGUNG DENGAN METODE PERMUKAAN RESPON [Optimization of Corn Noodle Extrusion Using Response Surface Methodology]

  Cooking loss and elongation are primary noodle quality parameters that depend on microstructure of the noodle. The noodle microstructure is strongly influenced by degree of gelatinization, moisture content, and shear force experienced by the dough. These parameters are controlled by temperature...

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Principais autores: Tjahja Muhandri, Adil Basuki Ahza, Rizal Syarief, . Sutrisno
Format: Artigo
Sprog:Inglês
Udgivet: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2011-12-01
Serier:Jurnal Teknologi dan Industri Pangan
Fag:
corn noodle
optimization proses
response surface methodology
Online adgang:https://journal.ipb.ac.id/jtip/article/view/4239
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