Search Results - "Singh, R. K. Ratankumar"
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1
Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology
Published in Journal of food science and technology (01-09-2014)“…To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based…”
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Journal Article -
2
Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Fish‐Based Expanded Snacks
Published in Journal of food processing and preservation (01-06-2014)“…Expanded products with fish flour, rice and corn flour was prepared using a twin‐screw extruder with varying temperature, screw speed, total moisture and fish…”
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Journal Article -
3
Effect of Process Conditions on Physico‐Chemical and Sensory Properties of Fish‐Cereal‐Based Extruded Snack‐Like Products
Published in Journal of food processing and preservation (01-02-2014)“…To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio, bulk density, porosity and water…”
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Journal Article