Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour

The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat‐BSCF fried snack was investigated. Response surface methodology based on Box–Behnke...

Descripción completa

Detalles Bibliográficos
Autores principales: Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Ajoke, Adebowale, Abdul‐Rasaq A., Obadina, Olusegun A., Sanni, Lateef O., Tomlins, Keith, Wolfgang, Tosch
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708630/
https://www.ncbi.nlm.nih.gov/pubmed/26788313
http://dx.doi.org/10.1002/fsn3.255

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708630/
https://www.ncbi.nlm.nih.gov/pubmed/26788313
http://dx.doi.org/10.1002/fsn3.255

Ejemplares similares