Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

A central composite design using RMS (Response Surface Methodology) successfully described the effect of independent variables (feed moisture, die temperature and soybean proportion) on the specific parameters of product quality as expansion index (EI), water absorption index (WAI), water solubility...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Guzmán-Ortiz, Fabiola Araceli, Hernández-Sánchez, Humberto, Yee-Madeira, Hernani, San Martín-Martínez, Eduardo, Robles-Ramírez, María del Carmen, Rojas-López, Marlon, Berríos, Jose De J., Mora-Escobedo, Rosalva
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2014
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4486540/
https://ncbi.nlm.nih.gov/pubmed/26139872
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1485-5
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