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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: 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
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2014
Konular:
Original Article
Online Erişim: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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