טוען...
Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends
Extrusion cooking of sorghum (Sorghum vulgaris), horse gram (Dolichos biflorus) and defatted soy (Glycine max) flour blends was done to prepare snacks by using a Brabender single—screw laboratory extruder. The combined effect of moisture content, blend ratio of feed, barrel temperature and screw spe...
שמור ב:
| Main Authors: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer-Verlag
2011
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550948/ https://ncbi.nlm.nih.gov/pubmed/24425886 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0319-y |
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