Study of relationships between independent extrusion variables and dependent product properties during Quality Protein Maize extrusion
The present research was carried out to explore the utilization of quality protein maize due to its superior protein quality. The effects of extrusion process variables such as screw speed (400– 550 rpm), barrel temperature (125–175°C) and feed moisture (14-18%, on a dry basis) on the system and fun...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000087 |