Article ID Journal Published Year Pages File Type
6666141 Journal of Food Engineering 2012 9 Pages PDF
Abstract
► A predictive model was established for textural and acoustic properties of rye-based extrudates. ► The model showed significant interactions between barrel temperature and feed moisture. ► Relationships between sensory attributes and instrumental data could be demonstrated.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack
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