Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour
In this study, response surface methodology (RSM) was used to optimize extrusion conditions, including semi-defatted Bene cake (PDBC) content(10-30%), moisture content (12-18%), temperature (120-180 °C), and screw speed (120-220 rpm). The effects of the independent variables were investigated on som...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2018-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67021_b7517a95cf56f29369a8b76661246d77.pdf |