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Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology
To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based extrudates, response surface methodology was adopted in this study. The experiments were optimized using five-levels, four factors central compo...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2012
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152548/ https://ncbi.nlm.nih.gov/pubmed/25190837 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0725-9 |
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