ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN)
Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33C, 29-33C, 34-39C, and 121-142 C)., feeder speed of 16- 17 rpm speed of knife of 425-713 rpm and ten formulations of corn, broken rice and bran. The physichochemical characteristics of the produ...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2000-04-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/933 |