Sensorial, functional, optical and thermal properties of inulin enriched expanded products
In the present work, the functional, optical, thermal and sensorial properties of rice extrudates were investigated. The effect of extrusion parameters, namely extrusion temperature (10- 180°C), screw speed (150-250 rpm), feed moisture concentration (14-20%) and inulin replacement level (5-15%) on t...
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| Main Authors: | , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/19412 |
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