Changes in CIELab Colour Parameters Due to Extrusion of Rice-greengram Blend: A Response Surface Approach

Journal of Food Engineering

Volumn 32, Issue 2, 1997, Pages 125-131

  Bhattacharya, Suvendu ^a   Sivakumar, V ^a   Chakraborty, Devopriyo ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; EXTRUDERS; EXTRUSION; POLYNOMIALS; ROTATING MACHINERY; SCREWS; SPEED; THERMAL EFFECTS;

BARREL TEMPERATURE; CO-ROTATING TWIN SCREW EXTRUDER; RICE GREENGRAM BLEND; SCREW SPEED; SECOND DEGREE POLYNOMIAL;

FOOD PROCESSING;

EID: 0031142955     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(97)00008-3     Document Type: Article

References (10)

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4. Khuri, A. I. and Cornell, J. A. (1989). Response Surfaces: Designs and Analyses. Marcel Dekker, New York.
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10. Pham, C. B. & Del Rosario, R. R. (1984b). Studies on the development of texturized vegetable protein by extrusion. II. Effects of extrusion variables on available lysine, total and reducing sugars. J. Food Technol., 19, 549-559.