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Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

References Altan, A., McCarthy K.L., Maskan M. (2008). Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. Journal of the Science of Food and Agriculture, 88 , 1648-1659. Bastos-Cardoso, I., Zazueta-Morales, J.J., Martinez-Bustos, E., Kil-Chang, Y. (2007). Development and characterization of extruded pellets of whole potato ( Solanum tuberosum L.) flour expanded by microwave heating. Cereal Chemistry, 84 (2), 137-144. Blicharz-Kania, A., Andrejko, D., Ślaska-Grzywna, B., Starek, A., Szejgiec

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