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Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology
Abstract The study was designed to optimize extrusion processing conditions for production of instant grain amaranth flour for complementary feeding. Multi‐response criteria using response surface methodology and desirability function analysis were employed during the study. The central composite ro...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Wiley
2019-12-01
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| Colecção: | Food Science & Nutrition |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1002/fsn3.1284 |
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