Effects of extrusion process parameters on a cereal-based ready-to-eat expanded product formulated with carrot pomace

Cereal Foods World

Volumn 60, Issue 6, 2015, Pages 287-295

  Alam, M Shafiq ^a   Kumar, Sunil ^a   Khaira, Harjot ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); CEREAL PRODUCTS; HARDNESS; MOISTURE; MOISTURE DETERMINATION; SCREWS; WATER ABSORPTION;

EXTRUSION PARAMETER; FUNCTIONAL PROPERTIES; OVERALL ACCEPTABILITY; PROCESS PARAMETERS; RESPONSE SURFACE METHODOLOGY; SPECIFIC MECHANICAL ENERGY; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

EXTRUSION;

EID: 84953304138     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-60-6-0287     Document Type: Article

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