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Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology
Pneumatic extrusion of whole wheat flour dough is a challenge in the preparation of Poory. In the present study, the pneumatic extrusion process variables (pneumatic pressure, rate of extrusion) and quality of deep fried product (oil uptake, frying time, puffed height) was evaluated to get Poory of...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486596/ https://ncbi.nlm.nih.gov/pubmed/26139906 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1499-z |
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