Effects of Extrusion Conditions on Physical Properties of Sorghum Based Extruded Products
Byreddy Naveena & Mohan Singh · Current Journal of Applied Science and Technology · 2021
Extrusion cooking is a high temperature short time multivariable unit operation. In this study, response surface methodology (RSM) was used to evaluate the effect of feed parameters i.e., feed moisture (8-16%), blend ratio of sorghum:barley:bengal gram, (70:15:15 to 50:35:15) and...
Open access
Research Article
10.9734/cjast/2021/v40i2831530