Optimization of extrusion conditions for defatted soy-rice blend extrudates

Journal of Food Science and Technology

Volumn 47, Issue 6, 2010, Pages 606-612

  Garg, Sanjeev Kumar ^a   Singh, Daya S ^b  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b BANARAS HINDU UNIVERSITY   (India)

Author keywords

Extrusion; Response surface methodology; Snacks

Indexed keywords

BARREL TEMPERATURE; BLEND RATIOS; BULK DENSITY; EXTRUDATES; EXTRUSION CONDITIONS; HEAD TEMPERATURE; LONGITUDINAL EXPANSIONS; MINIMUM VALUE; MOISTURE CONTENTS; OPERATIONAL PARAMETERS; PROCESSING PARAMETERS; RESPONSE SURFACE METHODOLOGY; SCREW SPEED; SNACKS; SOY FLOUR; TEXTURAL PROPERTIES;

DIES; OPTIMIZATION; SURFACE PROPERTIES;

EXTRUSION;

GLYCINE MAX;

EID: 79951734861     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0117-y     Document Type: Article

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