The Influence of Secondary Extrusion Process on The Quality of Instant Rice Noodle

The Influence of Secondary Extrusion Process on The Quality of Instant Rice Noodle

In order to study the influence of the two-stage extrusion process on the quality of instant rice noodle, the key parameters of the two-stage extrusion process including: the first and second stage extruder barrel temperature, the first and second stage extruder screw speed, feeding speed, and the t...

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Bibliographic Details
Main Authors: ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, REN Yuan-yuan, WU Miao, ZOU yu, KANG Jian-ping
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2021-01-01
Series:Liang you shipin ke-ji
Subjects:
instant rice noodle
two-stage extrusion process
single factor experiment
response surface analysis
texture profile analysis (tpa)
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210109?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210109?st=article_issue

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