ロード中...
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...
保存先:
| 出版年: | J Food Sci Technol |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|