Llwytho...
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...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
|---|---|
| Prif Awduron: | , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2018
|
| Pynciau: | |
| Mynediad Ar-lein: | 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 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|