Optimization of Process Parameters for Decortication of Finger Millet Through Response Surface Methodology

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 207-216

  Dharmaraj, Usha ^a   Ravi, Ramasamy ^a   Malleshi, Nagappa G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Decortication; Finger millet; Milling yield; Moisture content; Response surface methodology; Steaming conditions

Indexed keywords

HARDENING; HARDNESS; MOISTURE; MOISTURE DETERMINATION; POROSITY; REGRESSION ANALYSIS; SURFACE PROPERTIES;

DECORTICATION; FINGER MILLETS; GRAIN MOISTURE CONTENT; HYDROTHERMAL PROCESSING; MOISTURE CONDITIONING; OPTIMIZATION OF PROCESS PARAMETERS; RESPONSE SURFACE METHODOLOGY; STEAMING CONDITIONS;

MILLING (MACHINING);

ELEUSINE CORACANA;

EID: 84871842329     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0728-y     Document Type: Article

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