Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology

Lignende værker

• Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology
  af: Julian Atukuri, et al.
  Udgivet: (2019-12-01)
• Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour
  af: Akande, Olamide A., et al.
  Udgivet: (2017)
• Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology
  af: Murthy, K. Venkatesh, et al.
  Udgivet: (2014)
• Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour
  af: Liu, Yuxiu, et al.
  Udgivet: (2021)
• Effect of heat processing on selected grain amaranth physicochemical properties
  af: Muyonga, John H, et al.
  Udgivet: (2014)