Effect of selected parameters on sectional expansion index and bulk density during the extrusion of chickpea instant semolina
A four-factor Response surface methodology central composite rotatable design was used to study the effect of moisture content, barrel temperature, screw speed, and feed screw speed on sectional expansion index and bulk density during extrusion of chickpea instant semolina for the purpose of instant...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2021-09-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/2107 |