The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo
The effects of extrusion process parameters on Amplang fish snack production are investigated in this study using a single-screw extrusion machine. The extrusion parameters are based on two factors, namely the barrel temperature (100 - 140oC) and screw speed (146 - 208 rpm). The central composite de...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/26022/1/The%20effects%20of%20extrusion%20conditions%20on%20the%20properties%20of%20Amplang%2C%20a%20traditional%20fish%20snack%20in%20Borneo.pdf https://eprints.ums.edu.my/id/eprint/26022/2/The%20effects%20of%20extrusion%20conditions%20on%20the%20properties%20of%20Amplang%2C%20a%20traditional%20fish%20snack%20in%20Borneo1.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/26022/1/The%20effects%20of%20extrusion%20conditions%20on%20the%20properties%20of%20Amplang%2C%20a%20traditional%20fish%20snack%20in%20Borneo.pdfhttps://eprints.ums.edu.my/id/eprint/26022/2/The%20effects%20of%20extrusion%20conditions%20on%20the%20properties%20of%20Amplang%2C%20a%20traditional%20fish%20snack%20in%20Borneo1.pdf