Open AccessOptimization of extrusion process varibles for preparation of vitamin C enriched ready–to–eat product from maize–rice– aonla using response surface methodology
Author(s) -
G. S. Chikkanna,
D. V. K. Samuel,
S. K. Jha
Publication year - 2015
Publication title -
international journal of processing and post harvesting technology
Language(s) - English
Resource type - Journals
eISSN - 2231-6426
pISSN - 0976-5638
DOI - 10.15740/has/ijppht/6.1/26-35
Subject(s) - extrusion , response surface methodology , food science , product (mathematics) , process (computing) , vitamin , extrusion cooking , broken rice , mathematics , microbiology and biotechnology , chemistry , agronomy , materials science , biology , computer science , raw material , chromatography , biochemistry , composite material , organic chemistry , bran , geometry , operating system