Optimization of Extrusion Process Parameters for Red Lentil-carrot Pomace Incorporated Ready-to-eat Expanded Product Using Response Surface
2014 ◽
Vol 2
(7)
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pp. 106-119
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2014 ◽
Vol 228
(11)
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pp. 1458-1468
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2018 ◽
Vol 55
(9)
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pp. 3462-3472
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2016 ◽
Vol 16
(3)
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pp. 551-557
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2006 ◽
Vol 519-521
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pp. 919-924
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