Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato‐Based Snacks

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|39|3|270-281

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.39, Iss.3, 2015-06, pp. : 270-281

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 8, 2015-08 ,pp. : E1763-E1775

John Wiley & Sons Inc

Access to resources Recommend Favorite

Electrohydrodynamic drying of potato and process optimization

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Fish‐Based Expanded Snacks

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 864-879

John Wiley & Sons Inc

Access to resources Recommend Favorite

EFFECT OF EXTRUSION VARIABLES ON EXTRUDATES PROPERTIES OF WATER YAM FLOUR – A RESPONSE SURFACE ANALYSIS

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 456-473

John Wiley & Sons Inc

Access to resources Recommend Favorite

Proximate composition, provitamin A retention, and shelf life of extruded orange‐fleshed sweet potato and bambara groundnut‐based snacks

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite