Open AccessUse of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process
Author(s) -
Nahemiah Danbaba,
I. Nkama,
Mamudu Halidu Badau
Publication year - 2019
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v8i1.499
Subject(s) - response surface methodology , extrusion , lightness , expansion ratio , plastics extrusion , composite number , broken rice , materials science , moisture , central composite design , water content , postharvest , composite material , extrusion cooking , mathematics , food science , chemistry , horticulture , chromatography , raw material , physics , organic chemistry , bran , optics , geotechnical engineering , biology , engineering