9786206773382 - development of extruded products using pigeon pea brokens: by-product utilization of pigeon pea waste de davara, p. r.; r. v. gojiya, u. d. thumar; v. p. sangani, j. k. suba (10 resultados)
DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS: BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE
Davara, P. R.; R. V. Gojiya, U. D. Thumar; V. P. Sangani, J. K. Suba
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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Development of Extruded Products Using Pigeon Pea Brokens
Davara, P. R.; R. V. Gojiya, U. D. Thumar; V. P. Sangani, J. K. Suba
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS: BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE
Davara, P. R.; R. V. Gojiya, U. D. Thumar; V. P. Sangani, J. K. Suba
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS: BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE
Davara, P. R.; R. V. Gojiya, U. D. Thumar; V. P. Sangani, J. K. Suba
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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Taschenbuch. Condición: Neu. DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS | BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE | P. R. Davara (u. a.) | Taschenbuch | Englisch | 2024 | Scholars' Press | EAN 9786206773382 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND…, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. High quality products can be manufactured by extrusion. It is classified as a high temperature short time proce…ss to produce fiber rich products. It offers several advantages over other cooking processes, such as faster processing time and significant reduction in energy consumed, which results in lower product price. Pigeon pea broken flour contains higher amount of protein and its yellow and white colour of this flour makes it a very suitable ingredient in the production of many values added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effects of feed moisture content, level pigeon pea broken flour, die head temperature and screw speed on different machine and physicochemical characteristic of extruded product were studied. The Response Surface Methodology (RSM) was used in designing the experiment. The optimum treatment conditions were found as, 14.32(% w.b.) of FMC, 37.55% of PBF, 135 °C of DHT and 250 rpm of screw speed. 116 pp. Englisch.
DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS: BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE
Davara, P. R.; R. V. Gojiya, U. D. Thumar; V. P. Sangani, J. K. Suba
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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Condición: New. Print on Demand.
DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS: BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE
Davara, P. R.; R. V. Gojiya, U. D. Thumar; V. P. Sangani, J. K. Suba
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. High quality products can be manufactured by extrusion. It is classified as a high temperature short time process t…o produce fiber rich products. It offers several advantages over other cooking processes, such as faster processing time and significant reduction in energy consumed, which results in lower product price. Pigeon pea broken flour contains higher amount of protein and its yellow and white colour of this flour makes it a very suitable ingredient in the production of many values added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effects of feed moisture content, level pigeon pea broken flour, die head temperature and screw speed on different machine and physicochemical characteristic of extruded product were studied. The Response Surface Methodology (RSM) was used in designing the experiment. The optimum treatment conditions were found as, 14.32(% w.b.) of FMC, 37.55% of PBF, 135 °C of DHT and 250 rpm of screw speed.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 116 pp. Englisch.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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