Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis
Author:
Publisher
Science Alert
Subject
Food Science
Link
https://www.scialert.net/fulltext/?doi=ajft.2007.354.365&org=10
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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3. Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes;Food Science & Nutrition;2020-02-25
4. Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology;Food Science & Nutrition;2019-08-28
5. Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium ) noodles;Food Science & Nutrition;2018-10-02
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