Open AccessOptimization of Extrusion Process Parameters for Red Lentil-carrot Pomace Incorporated Ready-to-eat Expanded Product Using Response Surface
Author(s) -
MS Alam,
Sunil Kumar
Publication year - 2014
Publication title -
food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.488
H-Index - 43
eISSN - 2331-5156
pISSN - 2331-513X
DOI - 10.13189/fst.2014.020703
Subject(s) - pomace , extrusion , response surface methodology , food science , product (mathematics) , extrusion cooking , process engineering , process (computing) , pulp and paper industry , materials science , chemistry , mathematics , computer science , engineering , chromatography , composite material , geometry , operating system
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