Carregant...

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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Murthy, K. Venkatesh, Sudha, M. L., Ravi, R., Raghavarao, K. S. M. S.
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2014
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
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!