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...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
izdano v: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
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2014
Teme:
Original Article
Online dostop: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
Oznake: Označite
Brez oznak, prvi označite!

Podobne knjige/članki