OPTIMIZATION OF EXTRUSION CONDITIONS OF SOY GRITS BY USING RESPONSE SURFACE METHODOLOGY

Authors

  • ROSA M. C. BARROS Universidade de São Paulo
  • RUI S.F. SILVA
  • DIONÍSIO BORSATO
  • JOSÉ A. C. ARÊAS

DOI:

https://doi.org/10.5380/cep.v5i2.15140

Keywords:

FARELO DE SOJA, METODOLOGIA DE SUPERFÍCIE DE RESPOSTA. SOY GRITS, RESPONSE SURFACE METHODOLOGY.

Abstract

Study of the effect of temperature and humidity on the texture of extrusion cooked soy grits, utilizing the response surface methodology.

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How to Cite

BARROS, R. M. C., SILVA, R. S., BORSATO, D., & ARÊAS, J. A. C. (1987). OPTIMIZATION OF EXTRUSION CONDITIONS OF SOY GRITS BY USING RESPONSE SURFACE METHODOLOGY. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 5(2). https://doi.org/10.5380/cep.v5i2.15140

Issue

Vol. 5 No. 2 (1987)

Section

Artigos

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Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.