Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks
This study aims to evaluate and model the effect of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks. Taguchi was used in designing the experiment and Response Surface Methodology was used to evaluate and model the effect of exit...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2023-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354081S.pdf |