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The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo

The effects of extrusion process parameters on Amplang fish snack production are investigated in this study using a single-screw extrusion machine. The extrusion parameters are based on two factors, namely the barrel temperature (100 - 140oC) and screw speed (146 - 208 rpm). The central composite de...

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Bibliographic Details
Main Authors: Nor Qhairul Izzreen Mohd Noor, Siti Amriah, Noorakmar Ab Wahab
Format: Article
Language:English
English
Published: 2020
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/26022/1/The%20effects%20of%20extrusion%20conditions%20on%20the%20properties%20of%20Amplang%2C%20a%20traditional%20fish%20snack%20in%20Borneo.pdf
https://eprints.ums.edu.my/id/eprint/26022/2/The%20effects%20of%20extrusion%20conditions%20on%20the%20properties%20of%20Amplang%2C%20a%20traditional%20fish%20snack%20in%20Borneo1.pdf
https://eprints.ums.edu.my/id/eprint/26022/
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https://eprints.ums.edu.my/id/eprint/26022/1/The%20effects%20of%20extrusion%20conditions%20on%20the%20properties%20of%20Amplang%2C%20a%20traditional%20fish%20snack%20in%20Borneo.pdf
https://eprints.ums.edu.my/id/eprint/26022/2/The%20effects%20of%20extrusion%20conditions%20on%20the%20properties%20of%20Amplang%2C%20a%20traditional%20fish%20snack%20in%20Borneo1.pdf
https://eprints.ums.edu.my/id/eprint/26022/

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