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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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Uloženo v:
Hlavní autoři: Tjahja Muhandri, Adil Basuki Ahza, Rizal Syarief, . Sutrisno
Médium: Artigo
Jazyk:Inglês
Vydáno: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2011-12-01
Edice:Jurnal Teknologi dan Industri Pangan
Témata:
corn noodle
optimization proses
response surface methodology
On-line přístup:https://journal.ipb.ac.id/jtip/article/view/4239
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