The study of optimum operating conditions of extruded snack food with tomato powder

Journal of Food Process Engineering

Volumn 29, Issue 1, 2006, Pages 1-21

  Huang, Rong Cheng ^a   Peng, Jinchyau ^a,e   Lu, Fung Jou ^b   Lui, Wai Bun ^c   Lin, Jenshinn ^d  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^c INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE   (Taiwan)

^d NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^e ASAE ^*  (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUDED SNACKS; RADIAL EXPANSION RATIO; RESPONSE SURFACE METHODOLOGY; TOMATO POWDER;

ANTIOXIDANTS; GELATION; NUTRITION; PARAFFINS; WATER ABSORPTION;

FOOD PRODUCTS;

LYCOPERSICON ESCULENTUM;

EID: 33645112148     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2006.00047.x     Document Type: Article

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