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Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks
Present study was conducted to investigate effects of pregelatinized rice flour and extrusion process parameters such as feed moisture (16–19 %), die temperature (115–145 °C) and screw speed (150–250 rpm) on physicochemical properties of ready-to-eat expanded snacks by using co-rotating twin-screw e...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2014
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397304/ https://ncbi.nlm.nih.gov/pubmed/25892761 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1378-7 |
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