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Volumn 43, Issue 3, 2006, Pages 301-304
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Optimization of processing parameters of extrudate prepared from Bengalgram brokens and sorghum blends by using Wenger X-5 extruder
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Author keywords
Extruded snacks; Mass flow rate; Sectional expansion index; Specific length; Texture analysis
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Indexed keywords
BARRELING;
CONFINED FLOW;
OPTIMIZATION;
QUALITY CONTROL;
TEXTURES;
THERMAL EFFECTS;
EXTRUDED SNACKS;
MASS FLOW RATE;
SECTIONAL EXPANSION INDEX;
SPECIFIC LENGTH;
TEXTURE ANALYSIS;
FOOD PROCESSING;
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EID: 33646784348
PISSN: 00221155
EISSN: None
Source Type: Journal
DOI: None Document Type: Article |
Times cited : (3)
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References (8)
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