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Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology
Ready-to-eat healthy mushroom-rice snacks were developed and processed using twin-screw extruder. A 15% of oyster mushroom power could be added to improve the nutritional values of the rice based snack. The effects of process parameters (feed moisture, screw speed and barrel temperature) on physical...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2018
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098809/ https://ncbi.nlm.nih.gov/pubmed/30150805 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3271-2 |
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