Optimisation of the Extrusion Process by Response Surface Methodology and Storage Stability of Extruded Fish Snacks Incorporated with Coconut Dregs

Author:

Shukri Radhiah,Abu Talib Afidah,Abdul Rahman Russly,Bakar Jamilah,Ashari Rozzamri,M. A. R. Nor-Khaizura,Zainal Abedin Nur Hanani,Mohamad Rashedi Ismail-Fitry,Wan Ibadullah Wan Zunairah,Mustapha Afizah

Publisher

Elsevier BV

Reference70 articles.

1. Physicochemical and hedonic response of bars enriched with encapsulated fish and flaxseed oil;S Akram;Pakistan Journal of Agricultural Sciences,2020

2. Effects of extrusion process parameters on a cereal-based ready-to-eat expanded product formulated with carrot pomace;M Alam;Cereal Foods World,2015

3. Official Methods and Recommended Practices of the American Oil Chemists' Society;Aocs;American Oil Chemists Society,1997

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