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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...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | 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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