تحميل...
Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull
Soybean hull as a rich and inexpensive source of dietary fiber and because of its health properties, is a good option for supplying dietary fiber to various food industries. Optimization of the extrusion process and the effects of its variables [Feed moisture (35–45%), screw speed (160–200 rpm), and...
محفوظ في:
| الحاوية / القاعدة: | J Food Sci Technol |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer India
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7520471/ https://ncbi.nlm.nih.gov/pubmed/33071327 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04439-w |
| الوسوم: |
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