Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 1827-1836

  Singh, R K Ratankumar ^a   Majumdar, Ranendra K ^a   Venkateshwarlu, G ^b  

^a CENTRAL AGRICULTURAL UNIVERSITY   (India)

^b CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

Author keywords

Central composite design; Extrusion variables; Fish snacks; Quadratic polynomial model equation; Response surface methodology; Twin screw extrusion

Indexed keywords

EXTRUSION; MOISTURE; REGRESSION ANALYSIS; SURFACE PROPERTIES;

CENTRAL COMPOSITE DESIGNS; EXTRUSION VARIABLES; QUADRATIC POLYNOMIAL; RESPONSE SURFACE METHODOLOGY; TWIN SCREW EXTRUSION;

FISH;

EID: 84921068405     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0725-9     Document Type: Article

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