机译:优化原始椰子油饼基膨化零食开发过程的变量
ICAR Cent Plantat Crops Res Inst, Div Physiol, Biochem & Post Harvest Technol Div, Kasaragod 671124, Kerala, India;
ICAR Cent Plantat Crops Res Inst, Div Physiol, Biochem & Post Harvest Technol Div, Kasaragod 671124, Kerala, India;
ICAR Natl Dairy Res Inst, Southern Reg Stn, Div Dairy Technol, Bengaluru, India;
ICAR Cent Plantat Crops Res Inst, Div Physiol, Biochem & Post Harvest Technol Div, Kasaragod 671124, Kerala, India;
ICAR Cent Inst Post Harvest Engn & Technol, Div Food Grains & Oilseeds Proc, Ludhiana, Punjab, India;
ICAR Cent Plantat Crops Res Inst, Div Physiol, Biochem & Post Harvest Technol Div, Kasaragod 671124, Kerala, India;
机译:基于原条椰子油蛋糕的挤压小吃的处理变量优化
机译:用RSM用香蕉粉强化香蕉粉的手指小米挤出零食食品的过程参数优化
机译:优化挤出工艺变量以开发掺入脉冲胡萝卜渣的大米零食
机译:活性维珍椰子油(A VCO)和处女椰子油(VCO)对牙科龋病相关病原体的比较抗微生物作用
机译:增值挤压鲑鱼零食的开发,表征和稳定性研究
机译:使用RSM优化开发以香蕉粉强化的以手指小米为基础的多谷物膨化休闲食品的工艺参数
机译:满足椰子油质量的初榨椰子油生产工艺优化