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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...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2014
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| Gaiak: | |
| Sarrera elektronikoa: | 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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