Optimization of extrusion process of rice flour enriched with pistachio nut flour
Response surface methodology deriving by superimposing individual contour plots, was used to investigate the optimum operating conditions for extrusion-cooking of rice flour enriched with pistachio nut flour. The highest barrel temperature (128°C) produced a stiff extrudates (high values of breaking...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
Chiriotti Editori,
2016-03-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |