Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks

LWT

Volumn 41, Issue 4, 2008, Pages 632-641

  Pansawat, N ^a   Jangchud, K ^a   Jangchud, A ^a   Wuttijumnong, P ^a   Saalia, F K ^c   Eitenmiller, R R ^b   Phillips, R D ^c  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY OF GEORGIA   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Extrusion; Fish snack; Physical properties; Secondary extrusion variable

Indexed keywords

FISH; OILS AND FATS; PHYSICAL PROPERTIES; VITAMINS;

FEED MOISTURE; FISH POWDER; FISH SNACK; PRODUCT TEMPERATURE; SECONDARY EXTRUSION VARIABLES;

FOOD PRODUCTS;

EID: 38049044391     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.05.010     Document Type: Article

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