The study of optimum operating conditions of extruded snack food with tomato powder
- Author
- HUANG, Rong-Cheng1 ; JINCHYAU PENG1 ; LU, Fung-Jou2 ; LUI, Wai-Bun3 ; LIN, Jenshinn4
[1] Department of Bio-Industrial Mechatronics Engineering National Chung-Hsing University, Taichung, Taiwan, Province of China
[2] Department of Applied Chemistry Chung Shan Medical University, Taichung, Taiwan, Province of China
[3] Department of Agricultural Machinery National Pei-Kang Senior Agricultural Industrial Vocational School, Yunlin, Taiwan, Province of China
[4] Department of Food Science National Pingtung University of Science and Technology, Pingtung, Taiwan, Province of China - Source
Journal of food process engineering. 2006, Vol 29, Num 1, pp 1-21, 21 p ; ref : 1 p.3/4
- CODEN
- JFPEDM
- ISSN
- 0145-8876
- Scientific domain
- Food science technology
- Publisher
- Blackwell, Malden, MA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amuse gueule Condition opératoire Lycopersicon esculentum Poudre Tomate Angiospermae Dicotyledones Légume Solanaceae Spermatophyta
- Keyword (en)
- Snack(food) Operating conditions Lycopersicon esculentum Powder Tomato Angiospermae Dicotyledones Vegetables Solanaceae Spermatophyta
- Keyword (es)
- Comida ligera Condición operatoria Lycopersicon esculentum Polvo Tomate Angiospermae Dicotyledones Hortalizas Solanaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17603669
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4530.2006.00047.x 
https://dx.doi.org/10.1111/j.1745-4530.2006.00047.x
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