Predictive Modeling of Functional and Physical Properties of Extrusion Cooked Ready-To-Eat Corn Meal
<p>Cornmeal is the product of corn-based food processed or pre-cooked through extrusion to produce a ready-to-eat breakfast. The quality of the meal depends on the extrusion cooking factors and process variables. The study focused on the effects of screw speed (SS: 100-120 rpm), barrel tempera...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2025-04-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/28988 |
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